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Dinne Menu
$55 per person. •. 3 courses
excludes tax & gratuity
September 25th - October 2nd
First Course
Choose One
French Onion Soup
veal bone broth, crouton, Swiss cheese
Poached Pear Salad (gf)
pistachio pesto, Pt. Reyes blue cheese, fresh and poached pears, champagne vinaigrette
Escargots à la Bourguignon
garlic and herb butter, toast
Roasted Cauliflower
whipped feta, raisin & Calabrian chili relish, toasted pistachio
Baked Brie
pistachio, cranberry, honey, toast
Second Course
Choose One
New York Steak & Frites (gf) ($10 supplement)
duckfat truffle fries, red wine bordelaise sauce
Pan Roasted Scottish Salmon (gf)
parsnip puree, spinach, du puys lentils ,cherry tomatoes, lemon beurre blanc
Maple Leaf Duck a l’Orange (gf)
scalloped potato with leeks, sautéed spinach, carrots, cippolini onion
Third Course
Choose One
Flourless Valrhona Chocolate Cake (gf)
Lillet cherries, whip
Goat Cheese Cheesecake
fresh fruit, whip
Vanilla Bean Crème Brulee
vanilla bean
Duroc Pork Chop (gf)
mashed potatoes, broccolini, red pepper & tasso ham basquaise
Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, Pecorino Romano
Side Dishes
$12 each
Hand-Cut Duckfat Truffle Fries (gf)
Organic Market Vegetables (gf)
Mac & Cheese
EXECUTIVE CHEF Fred Piehl • CHEF DE CUISINE Victor Rosales
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