$29* Three Course Winter Prix Fixe Menu

Amuse Bouche

First Course

House Cured Salmon, Pickled Beets, Upland Cress, Lemon Horseradish Aioli

Winter Green Salad, Radicchio, Green Apple, Hazelnuts, Goat Cheese Fritter, Charred Orange Vinaigrette

Pan Seared Scallops, Cauliflower Puree, Raisin Caper Jam, Baby Mache     

Second Course 

Roasted Scottish Salmon, Cauliflower Two-Ways, Curly Kale, Pancetta, Red Wine

Pan Seared Chicken Breast, Duck Confit Hash, Brussels Sprouts and Swiss Chard, Shallot Jus​

Grilled Hanger Steak, Chive Gnocchi, Soft Garlic Spinach, Truffle Butter, Bordelaise 

Third Course 

Roasted Apple and Pear Bread Pudding, Caramel, Vanilla Ice Cream, Chocolate Pearls

PSI Cheese Tasting, Honey Roasted Almonds, Toast Points, Pear Chutney

1301 Ice Cream Sundae, Vanilla, Chocolate Espresso, Trio of Sauces, Salted Almonds, Fresh Strawberries 

$ 29    Prix Fixe*

Executive Chef     Carl Messick                                Chef de Cuisine     Nick Heishman 

*tax and gratuity not included * Available Thursdays & Sundays All Night * Excluding Holidays *