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Amuse Bouche
Spirit free hibiscus cranberry sangria
Starters
Tomato bisque
pesto oil, gruyere crouton
Fall salad
arcadian greens, strawberries, pomegranate, goat feta, heirloom cherry tomatoes, pickled red onions, toasted walnuts, lilikoi vinaigrette
Ahi sashimi
pickled cucumber, watermelon radish, fresno chilis, crispy ogo, sesame shoyu, wasabi aioli
Oysters
(6) kushi oysters, yuzu mignonette
Entrees
Venison rack
polenta puree, peperonata, parmesan crisps
Coq au vin
cornish hen, pancetta, mushrooms, garlic herbed puree, asparagus
Surf turf
filet, ½ main lobster tail, duck confit yukon potatoes, asparagus, champagne béarnaise sauce
Snapper
marble potato crisps, sauteed spinach, fennel, cornichon aioli, butter poached lobster
Braised jackfruit
balsamic red wine reduction, polenta puree, tomato ragu
Desserts
Red velvet trifle
chambord mascarpone mousse
Posset
white chocolate, guava, raspberry coulis, macerated berries
Assorted fruit and cheese board
