Chef Paul Kulik presents his take on the comfort foods of rural France. Sourcing the best ingredients from local producers, set in a open, alluring space. We love what we do, simple.
September 15th to 24th - Dinner Only
First Course - Choose One
Croquette de Jambon / Beef Tartare / Shaved Carrot Salad
Main Course - Choose One
Glazed Wagyu Short Rib / Praire Harvest Braised Rabbit / Vegetable Pot-au-Feu
A portion of Omaha Restaurant Week proceeds will go to Food Bank for the Heartland.