Caramelized Scallops and Icicle Radishes with ‘Nduja and Black Garlic
Wine Pairing – Lucien Albrecht Riesling
Curried Butternut Squash Bisque with Fermented Ginger, Salted Apple, Coconut Espuma and Puffed Wild Rice
Wine Pairing – Chalk Hill Sauvignon Blanc
Sweet Potato Gnocchi with Crispy Prosciutto, Fried Kale, Brown Butter and Parmesan
Wine Pairing – Four Graces Pinot Noir
Seared Dry Aged Duck Breast with Celeriac, Blueberry and Malted Barley
Wine Pairing – Roth Estate Cabernet
Tarte Tatin with Maple Whipped Cream and Crème Anglaise
Wine Pairing – Banshee Mordecai
Please alert our staff of any food allergies so we can make appropriate accommodations.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
A 20% service charge may be added to groups of 8 or more guests.