MAIN DISHES

DINNER COURSE

FIRST

Butternut squash soup– toasted pepitas – pumpkin oil - ginger snaps - ricotta

Poached lobster tail and claw – Artichoke Barigoule - tomato

Asparagus 3 ways – morel mushrooms – black grapes – Farmers Market greens – grilled lemon

5 spiced lobster tail – green tomato chutney - lobster foam

Roasted beets – carrots – feta - coriander - dill - chickpea flatbread

FISH

Olive oil poached halibut – leeks - mushroom broth risotto - oven roasted shitaki

Roasted red snapper – pickled pearl onions - honey roasted carrots – watercress broth

Pan seared scallops – pancetta - baby bok choy - clam broth

MEAT

Lamb - lentil smash – pistachio  – melted leeks - fondu

Roasted 5 spiced duck breast –turnip - walnut pesto  - apricot – smoked duck consommé

Roasted wing-bone chicken breast – swiss chard - farro – brown chicken jus

Braised short rib – glazed fall vegetables – wilted watercress - horseradish - beef broth

VEGETABLES

Roasted beets – carrots – feta - coriander - dill - chickpea flatbread

Cauliflower – pistachio - raisins – celery leaves - pomegranate

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