First Course
Seared Rougie Foie Gras
with Pineapple Upside Down Cake, Mint Yogurt Sauce and Peppercorn Tuille
Blue Corn Crusted Calamari
with Napa Cabbage Salad, Sweet Chile and Black Bean Garlic Sauce
Yellowfin Tuna Tartare
with House Made Guacamole, Red Pepper Mango Puree and Nori-Wonton Chips
Parsnip and Apple Raviolis
with Plumped Figs, Pine Nuts, Wild Arugula and Pecorino
Braised Short Rib
with Creamy Polenta, Boursin Cheese and Baby Upland Cress
Roasted Butternut Squash Soup
with Crème Fraîche, Sage and Pumpkin Oil
Beef Tartare
with House Made Chips, Cornichons, Quartered Eggs and Truffle Aioli
Caesar Salad
with Grana Padano Frico, Fried Capers and Sun Dried Tomato Croutons
Warm Beet Salad
with Blood Orange, Currants, Blue Cheese and Blood Orange Vinaigrette
Roasted Vegetable Pizza
with Babaganoush, Oven Dried Tomatoes, Artichokes, Goat Cheese and Pancetta
Duck Confit Pizza
with Butternut Squash, Caramelized Onion, Almonds, Blue Cheese and Pomegranates
Chef's Selection of Artisan Cheeses
