First Course
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Raviolo 18
italian sausage, housemaid ricotta, powdered tomato, salumi, oregano
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Colorado Baby Beets 15
gem lettuce, whipped blue cheese, maple vinaigrette, beet chips, candied pecans, beet powder
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Beet Cured Salmon 16
cream cheese, potato chive crust, everything spice meringue, lemon caviar
Second Course
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Poutine 18
aerated gravy, cheese curds, chicharron
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Foie Gras 22
mushroom spring roll, shallot creme, mushroom
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"Cheesesteak" 24
red pepper coral, brie quenelle, stout onions, sweetie drop peppers
Third Course
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Black Angus Short Rib 48
potato perogie, baby carrot, caramelized onion creme, roasted shallot foraged mushroom
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Lamb Sugo 45
confit lamb shoulder, roasted cipollini onions, confit tomato, pappardelle, rosemary demi, coco nib
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Pennsylvania Amish Chicken 38
crushed marble potato, whipped brie, creamy Italian vinaigrette, chicharron, pickled mustard seed
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CHEFS Jason Okurowski, Nate Andzulis & Olav
Fourth Course
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Tart 15
raspberry jam, meyer lemon curd, frangipane, cashew crust, chantilly cream
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Charlotte Russe 15
coconut mousse, passion fruit, kafir lime, tropical fruit
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Pastry Chef Brian Reese
Cocktail pairings by Amanda Imbrosciano