Menus
Select menu
First
Fig salad
chicories | spiced pecans | maple-sherry vinaigrette | fourme d’ambert (gf | vg | n)
Roasted honeynut squash soup
poached pears | duck confit | pomegranate salsa verde (gf)
Hiramasa sashimi*
shaved persimmon | lemon-ginger curd | shiso | puffed rice chili crunch (gf)
Second
Seared scallops*
caramelized cauliflower | kumquat jam | brown butter (gf)
Roasted pumpkin risotto
fried sage | hazelnut salsa macha | pecorino (gf | vg | n)
Third
Dover sole
sunchoke | meyer lemon smoked trout roe butter sauce (gf)
Herb roasted chateaubriand
autumn vegetable pavé | caramelized endives | black truffle demi (gf)
Mary’s farm turkey
roasted breast & confit leg | corn bread & sage stuffing | charred green beans | orange cranberry relish | pomme purée | sage gravy
Fourth
Warm winter spiced pumpkin cheesecake
cinnamon foam | fromage blanc | candied pecan ice cream (vg | n)
Woodford reserve double oaked bourbon semi-freddo
abinao 85% chocolate ganache | orange peel | coffee (vg | a)
