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First Course
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Roasted baby beets
whipped burrata, watercress, sourdough, saba, extra virgin olive oil
(veg)
Truffle & parsnip soup
candied-macadamia nut, lardon, fine herbs
(gf)
Squash ravioli
roasted butternut, shaved amaretti, sage, brown butter
(veg)
Second Course
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Pan-roasted snapper*
kubota squash purée, seasonal vegetables, caviar beurre blanc
(gf)
14oz grilled prime ribeye*
truffled potato purée, roasted asparagus, bordelaise sauce
(gf)
Roasted lamb*
fregola risotto, haricot verts, oven cured tomato, black garlic, green garbanzo beans, hummus, mint lamb jus
Roasted cauliflower steak
frisse salad, pomegranate seed, pomegranate molasses, nut & seed dukkaha
(gf, v)
Third Course
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Yule log
chocolate, hazelnut, fresh berries
Eggnog cheesecake
whipped crème, bourbon caramel
Brownie caramel mousse
vanilla ice cream
