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Courses will be paired with seasonal cocktails and sommelier-selected wines.
Amuse
Royal Ossetra Caviar
fondant potato, egg yolk mousse, chives, quail egg
First
“Spaghettios and Meatballs”
pasta rings, lamb meatballs, roasted winter squash, manchego, sage, pistachio
Second
Heirloom Tomato Carpaccio
whipped burrata, sicilian olive oil, fried capers, basil, balsamic, rye crumble
Third
Moulard Duck Breast
roasted beet and chèvre tartare, foie gras torchon, brioche, port gelée, sour orange reduction
Fourth
Pecan Crusted Rainbow Trout
spinach and leek bread pudding, honeyed carrots, celeriac purée, dill beurre blanc
Fifth
Hoisin Braised Wagyu Short Rib
creamy sweet corn congee, miso and maple roasted hakurei turnips, brussels sprouts chips, ginger, sesame and shiso gremolata, braising jus
Dessert
Apple Rose
honeycrisp apple, puff pastry, frangipane, citrus, almond brittle, salted caramel gelato