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