First Course

• Cantaloupe Tartare  16

  Rocky ford cantaloupe, sweet and sour pickles, red onion, goat cheese, French bread, duck prosciutto

• Elote Cappelletti  16

  Sweet corn, lime crema, charred shishito peppers, cilantro, chili

• Waldorf Salad  16

  Sous vide apples, celeriac, frisee, candied walnuts, grapes, lemon truffle crème frâiche

Second Course

• Foie gras  22

  Waffle, chocolate balsamic glaze, strawberries, creme fraiche

• Summer Flatbread  18

  Figs, zucchini, caramelized onion yogurt, parmesan, duck prosciutto

• Spaghettini  24

  Smoked pork belly, garden heirloom tomatoes, garlic

Third Course

• Paella  42

  Saffron & chicken risotto, sauteed shrimp and mussels, sundried tomato cream

• Rabbit  45

  Herb crusted loin, fried leg, roasted crown rack, sausage stuffing, parsnip puree, baby carrot, rabbit demi

• Short Rib  43

  Romesco, potato croquette, spring onion, chimichurri, almond

• CHEFS Jason Okurowski, Travis Randoll & Olav

Fourth Course

• Butterschotch  15

  Butterschotch custard, toasted caramel, goat milk latte foam, toasted almonds, financier

• Chocolate Cake  15

  flourless chocolate cake, walnut swiss buttercream, black currant mousse, candied blood orange

• Forbidden Donut  15

  Brioche donut, forbidden rice pudding, caramel ganache, whipped caramel cream, candied blood orange

  Pastry & Dessert by Samantha Shocks

$75 per person

$55 Wine Paring