Big Macch Night

_{With just the right bun to burger ratio, Chef Mike Pirolo has put together a Red Top Farm grass-fed chuck, brisket & sirloin blend patty, layered it with fontina cheese, porcini mushrooms, & oven-roasted shallots.}

_{All served on a toasted Sullivan Street bakery bun & paired with herbed fries.}

_{One night only.}