Mixed Field Green Salad

with roasted kabocha squash shafts blue cheese, toasted pine nuts, huckleberry vinaigrette

Tuna Tartare & Smoked Salmon

with sliced cucumbers diced tomatoes & lemon oil

Duck Confit Salad

with szechuan roasted pineapple field greens, pomegranate vinaigrette

Roasted Beet & Pickled Herring Salad,

curly cress pink lady apples, purple mustard

Porcini Mushroom Ravioli

with wild mushrooms parsley & reggiano parmesan broth. add white truffles $30

Porcini Mushroom Ravioli

with wild mushrooms parsley & reggiano parmesan broth add white truffles

Peeky-Toe Crab & Grilled Persimmons

with shaved radish, fennel frisee, tarragon-truffle vinaigrette, pistachio

Big Eye Tuna

with seared sonoma foie gras rosti potato with red wine fine herb sauce

Foie Gras Torchon & Parfait

with quince, spiced tamarind, coconut sorbet

Maine Lobster

with caviar cream, fingerling potatoes tarragon, pickled onion, saffron lobster emulsion

New Zealand Red Snapper

with potato scales, wild rice salsify, crispy spinach & red wine sauce

Grilled John Dory

With chanterele mushrooms, fennel, artichoke Eggplant & picholine olive, red pepper coulis

New zealand salmon,

pumpkin puree, spiced mustard greens water chestnuts, chamomile emulsion, jimenez arrope reduction

Grilled Escolar

with black lentils, wax beans mushroom soubise, arugula puree, tomatoes on the vine

Crispy Chicken, Purple Yams,

baby bok choy truffle soy brown butter, miso piquillo puree

Kurobuta Pork Loin & Red Roasted Pork Belly

autumn shell beans, roasted onion, tamarind mustard jus

$65

Butternut Squash Tart,

port caramelized onions curly cress & fromage blanc

Mirin Glazed Black Cod

pumpkin potstickers baby bok choy, crispy scallions

Szechuan Pepper Crusted Venison

kabocha squash puree, water chestnuts maitake mushrooms, huckleberry-pine nut vinaigrette

$75

Chico

Amuse

French Sardines

eggplant, lipstick pepper, arugula, crustini

Grilled Cobia

spiced black rice, sugar snap peas, baby carrots sauce american

Carved Berkshire Pork Rib Roast

yam puree, black kale pickled honchimegi mushrooms emulsion

Dessert Amuse

Banana-Chocolate Cake Cinnamon Ice Cream

chocolate ganache