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HAZELNUT ALMOND MERINGUE CAKE orange muscat apricot sorbet, toasted almond crumble. ROSE MADAGASCAR VANILLA CREME BRÛLÉE del garden ...
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SEP 24-OCT 1 2017

FIRST COURSE

FRESH HERB SALAD organic greens, marinated shallots, spanish sherry vinaigrette BE WISE FARM BABY BEETS soil, aged goat cheese, watercress, beet ice cream STONE CRAB chilled yellow corn + ginger soup, vanilla popcorn / +10 BELGIUM ENDIVE + FRISEE SALAD duck prosciutto, black truffle vinaigrette / +5

MAIN COURSE MAIN COURSE LOCH ETIVE STEELHEAD TROUT cauliflower brown butter, hazelnuts, capers, lemon MARY’S CHICKEN BREAST orange braised endive, baby carrots, squash mousse, escondido honey gastrique LACQUERED HALIBUT braised sunchoke, cluster tomatoes, thai basil broth / +10 NATURAL CALIFORNIA FLAT IRON parsley-truffle spaetzle, morel mushrooms, bone marrow bordelaise / +10

SIDES

ADDITIONAL +9

CRISPY BRUSSELS SPROUTS pearl onions, pecorino, vermouth MUSHROOM RISOTTO truffle butter, parmesan, chives SAUTÉED SEASONAL MUSHROOMS garlic, thyme TRUFFLED MARBLE POTATOES thyme, truffle butter

THIRD COURSE HAZELNUT ALMOND MERINGUE CAKE orange muscat apricot sorbet, toasted almond crumble ROSE MADAGASCAR VANILLA CREME BRÛLÉE del garden rose petals, caramelized plum HIBISCUS STRAWBERRY CONSOMME yogurt basil sorbet, shortbread, aged balsamic, local farm berries

3 COURSE MENU • $50 PER PERSON • + $45 WITH WINE PAIRING / beverage, tax and gratuity not included