Summer

Dinner

Fall/Winter

Dinner

First Course

• Squash & Apple Soup with Apple Relish, Toasted Pumpkin Seeds, Olive Oil​

• Wild Mushroom Soup with Roasted Mushroom Relish & Parmesan Crostini

• Sweet Potato & Leek Soup with Creme Fraiche & Extra Virgin Olive Oil

• Roasted Garlic, Parsnip & White Bean Soup with Toasted Pumpkin Seeds & Parsnip Crisps

• Mixed Greens, Roasted Baby Beets, Goat Cheese, Toasted Walnuts, Verjus Vinaigrette

• Frisee & Arugula, Pomegranate Seeds, Torn Croutons, Point Reyes Blue Cheese, Pomegranate Dressing

• Radicchio & Baby Spinach, Roasted Bosc Pear, Toasted Walnuts, Pear Vinaigrette

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Second Course

• Herb Crusted Duck Breast with Sweet Potato Gnocchi, Sauteed Baby Kale, Bourbon Sauce

• Slow Roasted Pork Belly with Barley & Persimmon Risotto

• Seared Cod with Red Quinoa, Swiss Chard, Olives, and Lemon

• Pan-Seared Brown Butter Halibut with Wild Mushroom & Ricotta Ravioli, Parmesan Emulsion

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Main Course

• Apple & Cranberry Stuffed Pork Tenderloin with Yukon Gold Potato Puree, Roasted Root Vegetables, Cranberry Port Sauce​

• Chestnut & Mushroom Stuffed Chicken Breast with Herb Roasted Fingerling Potatoes, Broccolini, Pinot Sauce

• Mushroom Braised Beef Short Rib with Creamy Polenta, Shaved Brussels Sprouts

• Pan Roasted Salmon with Wild Mushroom Risotto, Fig Vincotto, Olive Oil

 

Dessert

• Pistachio Cake with Fig Brandy Compote & Vanilla Bean Whipped Cream 

• Caramelized Poached Pear Tart, Sea Salt Caramel & Mascarpone Whipped Cream

• Chocolate Pot De Crème with Vanilla Bean Whipped Cream

• Pumpkin Cheese Cake with Amaretto Sauce & Cinnamon Whipped Cream

• Butterscotch Budino with Crème Fraiche Whipped Cream