To Start
Cheese & Charcuterie Board
Paté | Cornichons | Olives | Fruits | Crackers
Onion Jam Prosciutto Flatbread
Arugula | Shaved Pecorino | Balsamic Reduction
First Course
End of Summer Salad
Roasted Corn | Farmer's Market Tomatoes | Pine Nuts | Sumac Shallots | Crostini
Second Course
Lamb Meatballs
Avgolemono | Zucchini | Confit Carrot Puree
Third Course
Filet Mignon
Mustard Crusted Potatoes | Broccolini | Red Wine Reduction
Dessert
Citrus Almond Cake
Figs | Fig Mascarpone Ice Cream
Salad
Garden Greens
Fresh garden vegetables | Champagne Vinaigrette | Roasted Nuts
Side
Roasted Winter Vegetables
Shallot Confit | Grilled Citrus
Main I
Charred Octopus
Chorizo | Heirloom Potato | Caper Relish | Preserved Lemon | Dill
Main II
Pork Belly
Bourbon Reduction | Grilled Radicchio | Apple Pear & Mustard Seed Vinaigrette | Green Onions
Dessert
Chocolate Fondue
Petit Macaron | Berries | Marshmallows
Amuse Bouche
Composed Beets
Confit Red Beet | Beet Puree | Pickled Yellow Beet | Rainbow Beet Chip | Finger Lime
Second Course
Oxtail Toast
Maitaki Broth | Herb Salad
Third Course
Corvina Seabass
Celery Root Puree | Charred Leek | Romanesco | Pomelo Relish
Dessert
Layered Chocolate Fondue Cake
Blueberry Coulis | Petit Macaron | Berries
Amuse Bouche - SPLIT PEA SOUP F a v a b e a n s | C r i s p s p e c k | L e m o n t h y m e
STARTER - ASPARAGUS AND EGG C a l i f o r n i a D e l t a A s p a r a g u s | P i c k l e d q u a i l e g g | M e y e r l e m o n a i o l i | A r u g u l a
MAIN - D i v e r S c a l l o p & E n g l i s h P e a s | P e a t e n d r i l s | M a i t a k e m u s h r o o m & s u n c h o k e h a s h | B l o o d s o r r e l
DESSERT - STRAWBERRY P i c k l e d g r e e n s t r a w b e r r y | S t r a w b e r r y g e l e e | S h e e p s m i l k p a n n a c o t t a
STARTER: Beef Tataki - Pickled rainier cherry | Horseradish buffalo mozzarella | Nasturtium
APPETIZER: Cured halibut | Summer Corn | Tomato three ways | Basil and olive oil
ENTRÉE: Chicken confit | Grilled peach and plum | Freekeh | Salsa vert
DESSERT: Lemon balm granita | Blueberry cheesecake | Stone fruit compote
M O N D A Y Pork Tenderloin | Lentils | Sweet Potato & Apple
T U E S D A Y Whole Roasted Chicken | Green Beans | Heirloom Potatoes
W E D N E S D A Y Pad See Ew | Cucumber Salad
T H U R S D A Y Braised Farro | Sauteed Shrimp | Tomato & Carrot
F R I D A Y Mapo Tofu | Mixed Vegetable | Brown Rice
F I R S T C O U R S E - Arancini & Summer Corn
S E C O N D C O U R S E - Tomato Varietals | Humboldt Fog | Lemon Verbena
T H I R D C O U R S E - Heirloom Carrots Two Ways | Zabuton Wagyu | Pickled Shallot
F O U R T H C O U R S E - Ahi Tuna | Smoked Paprika | Romanian Potatoes
F I F T H C O U R S E - NY Cheesecake | Cherries & Port
APPETIZER - Citrus Supremes | Dungeness Crab | Brioche Toast | Soubise | Watercress
ENTRÉE - Toasted Sage | Wagyu Ribeye | Spiced Lentils | Braised Greens
DESSERT - Tuxedo Cake | Pomegranate Fluid Gel | Candied Hazelnuts