Cured Ocean Trout
Citrus gel, beetroot ribbon, dill crème fraîche
Heirloom Tomato Gazpacho
Basil oil, micro basil, chilled garden cucumber
Wild Mushroom Arancini
Truffle aioli, parmesan dust
Lobster Bisque
Sherry cream, chive tuile
Seared Foie Gras
Port wine reduction, brioche crouton, quince jam
Beetroot Carpaccio
Whipped chèvre, pistachio crumble, orange zest
Scallop Crudo
Yuzu kosho, finger lime, micro cilantro
Burrata & Heirloom Blend
Charred peaches, basil pesto, aged balsamic
Wagyu Beef Tenderloin
Red wine jus, truffle pomme purée, broccolini
Herb-Crusted Lamb Loin
Ratatouille roulade, rosemary lamb jus
Pan-Roasted Halibut
Saffron beurre blanc, charred leeks, pea tendrils
Porcini-Dusted Duck Breast
Raspberry gastrique, creamed parsnips
Wild Mushroom & Ricotta Ravioli (V)
Sage brown butter, shaved pecorino
Chocolate Dome
Salted caramel core, pistachio praline
Lemon Verbena Panna Cotta
Berry compote, shortbread
Vanilla Bean Crème Brûlée
Almond tuile
Cheese Selection
Seasonal artisanal cheeses, quince paste, crostini
Artisan velouté palate reserve amuse terroir, sommier plated garnish dégustation table linen seared provenance. Candlelight coursed elegance savory whisper reduction porcelain fork vintage cellar. Brioche marbled entrée velour mouthfeel oak buttered nuance.
