FIRST COURSE

MAIN COURSE

Local Winter Greens
shaved palm hearts, Bosc pear, Dunbarton blue cheese,
aged balsamic vinegar, extra virgin olive oil

Colombia River Wild Sturgeon
Cherrystone clams, Dungess crab, Gulf shrimp,
parsnip puree, parsley, pear

Belfiore Burrata
black trumpet mushroom vinaigrette, smoked olive oil,
artichoke and mushroom chips

Roasted Colorado Lamb Rib Chop
black olive dusted,
winter root vegetables,
gaot cheese mash potato,
red wine-carrot emulsion

Sweet Maine Shrimp Bisque
salt cod brandade, micro herb salad, garlic crouton

Rabbit Rabbit Rabbit        
applewood smoked bacon wrapped loin,
roasted rack, confit of leg,
whole grain mustard cream sauce, Yukon potato 

Tataki of Big Eye Tuna
green olive tapenade, pickled heirloom beets,
kumquat vinaigrette, local mache

Kumquat Glazed Duck Breast
quinoa, dates, pistachios, braised greens,
Moroccan spiced blood orange jus

Carpaccio of Nantucket Bay Scallops
parisienne apples and pears,
coconut-lemongrass foam, seaweed salad

Duo of Beef
 eye of kobe, potato pave, red wine sauce,
veal cheek ravioli, braised greens, bone marrow

SECOND COURSE

DESSERT COURSE

Artichoke Cappalletti
lomo, braised bib lettuce, parmesan cream

Raspberry French Macaroon
lemon mascarpone mousse, elderflower cream, fresh raspberries

Seared Rare Mackerel
dashi braised daikon, white miso vinaigrette, micro radish

Three Chocolate Opera
dark, milk, and white chocolate mousse,
almond sponge, hazelnut praline,
tangerine and blood orange segments

Grilled Mediterranean Octopus
sunchokes, olive tapenade,
arugula puree, chermoula, parsley

Valhrona Chocolate Soufflé
bourbon crème anglaise 

Pan Seared Quail
pork belly and mushroom hash, foie gras sauce

Caramel Toffee Crunch Gelato
double chocolate cocoa nib cookies 

Seared Sonoma Foie Gras
Verjus poached Seckel pear, toasted pistachios,
sherry caramel, housemade brioche
($15 supplement)

Artisan Cheese Course
($5 supplement)