First Course

• Beet salad  15

  Whipped blue cheese, candied pecans, maple vinaigrette, beet powder

• Smoked salmon cannoli  16

  Crispy capers, fried lemon, cucumber

• Potato leek soup  14

  Crispy hash brown, chive whipped cream, fried leeks

Second Course

• Foie gras  22

  Waffle, chocolate balsamic glaze, strawberries, creme fraiche

• Wild boar kefta  22

  Coconut amino glaze, tempura living bib salad, ginger vinaigrette

• "Cheesesteak"  24

  red pepper coral, whipped brie quenelle, stout onions, sweetie drop peppers, red pepper coral

Third Course

• Black Angus Short Rib  48

  potato perogie, baby carrot, caramelized onion creme, roasted shallot foraged mushroom

• Lamb Sugo  45

  confit lamb shoulder, roasted cipollini onions, confit tomato, pappardelle, rosemary demi, cocoa nib

• Duck pot pie  40

  Buttermilk biscuit, duck gravy, poached baby radish, English peas

• CHEFS Jason Okurowski, Nate Andzulis & Olav

Fourth Course

• Strawberry shortcake  15

  Panna cotta, white chocolate, pistachio, almond financier

• Pink guava & pompelo tart  15

  Tangerine, kumquat, goldenberry

• Chocolate  15

  Dehydrated cake, ganache sphere, mousse, caramela buttercream, espresso foam

  Pastry Chef Brian Reese

  Cocktail pairings by Amanda Imbrosciano

$75 per person

$55 Wine Paring