SPINACH & RICOTTA RAVIOLI fennel, aleppo pepper, garlic beurre blanc
SALAD OF ARUGULA quince, pomegranate, hazelnut vinaigrette
OYSTERS BY THE HALF DOZEN fanny bay, blue point, mignonette
LOBSTER KOBOCHA SQUASH BISQUE fuji apple, pumpkin seeds, crème fraiche
DUCK MEATBALLS polenta, currants, mimolette
PORK BELLY onion consommé, gruyere crisp, chives
BUTTER POACHED LOBSTER cranberry beans, tagliarini, lobster-uni sauce
PORCINI CRUSTED SCALLOPS pea tendrils, baby artichokes, shiitake mushrooms
GRILLED SALMON curried cauliflower, basmati rice, cashews
FILET MIGNON potato puree, creamed spinach, bordelaise
BRAISED SHORT RIBS leek gruyere gratin, mustard greens, red wine reduction
CORNISH HEN fennel heirloom apples, scallion-potato pancake, red cabbage
SPAGHETTI SQUASH “SPAGHETTINI” marcona almonds, escarole, smoked tomato fondue
MANDARIN PANNA COTTA citrus salad, meringue, chamomile tea sorbet
ALMOND OLIVE CAKE huckleberry sauce, pear sorbet
CHOCOLATE EXPERIENCE FOR TWO macadamia semifreddo, warm fondant, cocoa nib ice cream, sacher, spiced hot chocolate
CRÈME FRAICHE CHEESECAKE lemon pound cake, orange ice cream
CHOCOLATE POT DE CRÈME chantilly cream, butterscotch popcorn
APPLE CRISP maple cake, cranberry-tequila ice cream