First Course
Choice Of
Winter Citrus Salad
Citrus, Frisee, Endive, Almonds
Celery Root Soup
Parsley, Apple, Truffle
Country Pate
Grain Mustard, Gardiner, Fruit Mostarda
Second Course
Choice Of
Braised Lamb Shank
Marble Potatoes, Cippolini Onions, Carrots
Petrale Sole
Brown Butter, Parsley, Meyer Lemon
Arrowhead Cabbage
Chantrelle, Hazelnut, Truffle
Third Course
Choice Of
Pear & Plantain Sorbet
Caramelized Oats, Pear Gelee, Pear Williamine Sauce
Chocolate & Orange Blossom Cremeux
Kasha Croustillant, Chestnut Mousse, Rosemary Anglaise
Mojito Verrine
Lemon Cream, Pistachio, Rum Chantilly
Executive Chef Jason Pringle & Chef de Cuisine Oscar Valles
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
