First Course
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Escargots de Bourgogne 18
wild Bourgogne snails, AEbleskiver, basil & tarragon pesto, bearnaise
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Pork & Beans 18
braised pork belly, cassoulet beans, pancetta, pickled mustard seeds
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Chevre Panna Cotta 16
roasted red & yellow beets, arugula, candied pecans, balsamic vinaigrette
Second Course
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Lamb Shank 20
braised lamb torchon, parsnip puree, blackberry gastrique
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Shrimp & Grits 26
shrimp mousseline, roasted red pepper polenta, bacon & sausage veloute
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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
roasted red pepper polenta, masa fritter, mole verde
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Rabbit Roulade 40
parsnip puree, romanesco, carrot pearls, braised leeks, 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