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Amuse
Ahi tuna cones*
wasabi tobiko, gold leaf, micro shiso
First Course
Hudson valley foie gras torchon*
berry compote, mint, toasted brioche
Scallop crudo*
osteria caviar, yuzu, fresno chili, micro cilantro, green onion
gf
Roasted baby beet
endive, candied macadamia nut, whipped ricotta cheese
gf | vg
Tagliatelle & winter truffle
house-made pasta, beurre monte
vg
Second Course
Porcini risotto
ali mushroom, chives, winter truffle
gf | vg
6oz prime filet mignon rossini*
seared foie gras, potato purée, roasted asparagus, bordelaise
gf
Pan-roasted local snapper*
braised leek, beluga lentil, beurre rouge
gf
Roasted lamb
fregola risotto, haricot verts, oven cured tomato, mint lamb jus
Third Course
Sticky toffee pudding
date cake, toffee syrup
White chocolate mousse
angel food cake, lilikoi, shortbread cookie
Fallen chocolate soufflé
grand marnier crème anglaise, candied orange
