First Course
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Escargots de Bourgogne 18
wild Bourgogne snails, AEbleskiver, basil & tarragon pesto, bearnaise
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Spring Fromage 18
rotating artisanal cheeses, seasonal accoutrements
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Chevre Panna Cotta 16
roasted red & yellow beets, arugula, candied pecans, balsamic vinaigrette
Second Course
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Lamb Chops 24
pistachio crusted, roasted leek, smashed marble potatoes, jus
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Shrimp Crudo 26
cucumber, avocado, grapefruit, confit tomato, poppy seed lavash
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Doppio Raviolo 22
house made ricotta, mushroom bolognaise, tomato brodo, garlic chips
Third Course
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Porchetta 38
pork belly, Italian sausage, tenderloin, duck fat hash brown, fried egg, maple
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Maple Leaf Farms Duck Breast 42
celery root puree, broccoli rapini, Peking sauce, red grapes
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Rabbit Roulade 40
baby carrot, endive, marble potato, radish, rabbit jus
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Steak Frites 48
pan seared New York strip, buttered pomme frites, asparagus, bearnaise & bordelaise
CHEFS Jason Okurowski & Olav
Fourth Course
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Semifreddo 16
almond dacquoise, buttermilk semifreddo, chai & rosemary macerated winter berries
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Raspberry Lemonade 16
Meyer lemon tart, Italian meringue, candied lemon, raspberry sorbet
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Cake & Shake 16
carrot cake, brown butter butter cream, brandy Alexander
Pastry & Dessert by Olav
$85 per person ... Choose one from each course
$65 Wine Paring
All menu items may be ordered a la carte as well
We are happy to accommodate special dietary preferences with at least 24 hours' notice