Summer
Dinner

Fall/Winter
Dinner
First Course
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Squash & Apple Soup with Apple Relish, Toasted Pumpkin Seeds, Olive Oil
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Wild Mushroom Soup with Roasted Mushroom Relish & Parmesan Crostini
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Sweet Potato & Leek Soup with Creme Fraiche & Extra Virgin Olive Oil
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Roasted Garlic, Parsnip & White Bean Soup with Toasted Pumpkin Seeds & Parsnip Crisps
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Mixed Greens, Roasted Baby Beets, Goat Cheese, Toasted Walnuts, Verjus Vinaigrette
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Frisee & Arugula, Pomegranate Seeds, Torn Croutons, Point Reyes Blue Cheese, Pomegranate Dressing
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Radicchio & Baby Spinach, Roasted Bosc Pear, Toasted Walnuts, Pear Vinaigrette
Second Course
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Herb Crusted Duck Breast with Sweet Potato Gnocchi, Sauteed Baby Kale, Bourbon Sauce
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Slow Roasted Pork Belly with Barley & Persimmon Risotto
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Seared Cod with Red Quinoa, Swiss Chard, Olives, and Lemon
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Pan-Seared Brown Butter Halibut with Wild Mushroom & Ricotta Ravioli, Parmesan Emulsion
Main Course
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Apple & Cranberry Stuffed Pork Tenderloin with Yukon Gold Potato Puree, Roasted Root Vegetables, Cranberry Port Sauce
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Chestnut & Mushroom Stuffed Chicken Breast with Herb Roasted Fingerling Potatoes, Broccolini, Pinot Sauce
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Mushroom Braised Beef Short Rib with Creamy Polenta, Shaved Brussels Sprouts
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Pan Roasted Salmon with Wild Mushroom Risotto, Fig Vincotto, Olive Oil
Dessert
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Pistachio Cake with Fig Brandy Compote & Vanilla Bean Whipped Cream
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Caramelized Poached Pear Tart, Sea Salt Caramel & Mascarpone Whipped Cream
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Chocolate Pot De Crème with Vanilla Bean Whipped Cream
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Pumpkin Cheese Cake with Amaretto Sauce & Cinnamon Whipped Cream
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Butterscotch Budino with Crème Fraiche Whipped Cream