M E N U S
A look at our
seasonal sample menus
SPRING
1st course
Braised Berkshire Porkbelly
Anson mills white polenta, foraged porcini mushrooms, pickled shallot, Calabrian chili
2nd course
Snap Pea Salad
Esoterra greens, braised radish, hearts of palm, preserved lemon vinaigrette, feta, torn herbs
3rd course
Pan Seared Halibut
crispy fingerlings, confit tomato tapanade, fava bean ragout, garlic roasted broccolini, thyme and brown butter chimichurri
4th course
Tahitian Vanilla Bean Genoise
Baked Strawberries and Rhubarb, basil, lemon chantilly, candied pistachios
SUMMER
1st course
Pan Seared Diver Scallop
Caramelized fennel, farro, thyme, kumquat beurre blanc
2nd course
Eggplant Involtini
Whipped ricotta, romesco sauce, eggplant croutons, basil, aged balsamic
3rd course
Cast Iron Dry Aged Ribeye
Sweet corn puree and succotash, maitake mushrooms, blistered sweet peppers, salsa verde
4th course
Warm Palisade Peach Brioche Bread Pudding
Creme fraiche ice cream, toasted pecans, tarragon
AUTUMN
1st course
Butternut Squash Salad
Arugula, dried sour cherries, Haystack Farms goat cheese, roasted pumpkin seeds, sherry vinaigrette
2nd course
Hand Rolled Papardelle Pasta
Mushroom ragout, crispy pancetta, parsley pesto
3rd course
Pan Seared Duck Breast
Carrot ginger Mousse, achiote glazed sweet potato, charred Napa cabbage, preserved palisade cherry, duck jus
4th course
Carameled Apple Crepe
Cinnamon ice cream, candied ginger, dried apple crisp crumble, salted caramel
WINTER
1st course
Alaskan King Crab
Melted leeks, toasted brioche, meyer lemon, fennel pollen
2nd course
Red Wagon Farm Beet Risotto
Goat cheese, marcona almonds, toasted garlic chips, aged balsamic
3rd course
Buckner Farms Braised Beef Shortribs
Cauliflower puree, caramelized brussels sprouts, marble potato, cured carrot, pearl onions, rosemary beef jus glaze
4th course
Dark Chocolate Pot De Creme
Citrus chantilly, cocoa nibs, cookie crumble