First Course

• Raviolo  18

  italian sausage, housemaid ricotta, powdered tomato, salumi, oregano

• Colorado Baby Beets  15

  gem lettuce, whipped blue cheese, maple vinaigrette, beet chips, candied pecans, beet powder

• Beet Cured Salmon  16

  cream cheese, potato chive crust, everything spice meringue, lemon caviar

Second Course

• Poutine  18

  aerated gravy, cheese curds, chicharron

• Foie Gras  22

  mushroom spring roll, shallot creme, mushroom

• "Cheesesteak"  24

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

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, coco nib

• Pennsylvania Amish Chicken  38

  crushed marble potato, whipped brie, creamy Italian vinaigrette, chicharron, pickled mustard seed

• CHEFS Jason Okurowski, Nate Andzulis & Olav

Fourth Course

• Tart 15

  raspberry jam, meyer lemon curd, frangipane, cashew crust, chantilly cream

• Charlotte Russe 15

  coconut mousse, passion fruit, kafir lime, tropical fruit

• Pastry Chef Brian Reese

  Cocktail pairings by Amanda Imbrosciano

$75 per person

$55 Wine Paring