Fall Menu

Amuse Bouche
Chef’s Selection

First Course (Choice of One)
Yellowfin Duo | spicy tuna gyoza tostada | seared ahi | citrus
Harissa Shrimp Flambé | croissant | fennel pollen | brandy jus
Kumamoto Oysters | Osetra caviar | Champagne butter
Short Rib Cacio Bites | cacio e pepe | demi-glace
Berkshire Pork Belly | Fresno chile | almond | mint | anisette

Second Course (Choice of One)
Raviolo al Uovo | ricotta | organic egg yolk | brown butter | sage
Garganelli | Ibérico pork ragù | pecorino | basil
Mushroom Ragù | farrotto | pine nut | Marsala demi | pecorino foam
Squash & Burrata | caramelized onion | pine nut | fried sage
Fennel Caesar | confit egg yolk | anchovy oil | Pecorino Romano | fennel ash

Palate Cleanser
Pomegranate Granita

Third Course (Choice of One)

Filet Mignon | mushroom risotto | Cabernet reduction | arugula
Ribeye Cap | sunchoke soubise | charred fennel | Cabernet sauce
Duck Breast | parsnip purée | blueberry mostarda | citrus duck jus
Skuna Bay Salmon | fregola | delicata squash | squash burro fuso
Chilean Sea Bass | toasted almond | brown butter | sunchoke | pickled golden raisins

Fourth Course (Choice of One)
Chocolate Lava Raviolo | brown butter | hazelnut
Affogato al Caffè | espresso | vanilla bean gelato | dark chocolate
Brioche Pain Perdu | mascarpone | orange caramel | pistachio
Apple Tarte Tatin | caramelized apple | crème fraîche | vanilla
Maple Crème Brûlée | Maldon sea salt