First Course

• Carrot & Ginger Soup  16

  Yellow curry, creme fraiche, toasted cashews, candied carrot, micro-mint

• Sweet potato Gnocchi  16

  Brown butter, toasted hazelnuts, sunchoke chips, parmesan

• Duck Pastrami  16

  Cured & smoked duck, rye waffle, sour slaw, alpine swiss foam, Russian aioli

Second Course

• Foie gras  26

  Apple bread, caramel gastrique, granny Smith apple, pomegranate

• Lamb Meatballs  22

  Israeli couscous, cucumber, mascarpone, cherry tomato fondue

• Spaghettini  24

  Smoked pork belly, garden heirloom tomatoes, garlic

Third Course

• Bone-in Pork Chop  46

  Drunken apples, bacon wrapped, pretzel spaetzle, maple mustard demi

• Lamb Shank  49

  Wild mushroom risotto, verjus, royal trumpet mushrooms

• Bison Short Rib  47

  Coca cola braised, fried onion, white bean puree, charred broccolini

• CHEFS Jason Okurowski, Travis Randoll & Olav

Fourth Course

• Black Magic  15

  Chocolate cake, blood orange & carrot Swiss buttercream, chocolate ganache, seasonal ice cream

• Trick or Treat  15

  Poison apple creme puff, pumpkin patch creme puff, caramel

• Pear  15

  Sugar tart, peanut butter mousse, toasted peanuts, pear chutney, sous vide pear round

  Pastry & Dessert by Samantha Shocks

$75 per person

$55 Wine Paring