*These menus change and are meant as an example.
Dinner Menu
FIRST
CRISPY PORK BELLY
heirloom tomatoes | blue cheese mousse
FLAT BREAD
shishito peppers | wild mushroom | halloumi cheese
TROUT TOAST
maple bacon | goat cheese | arugula
BONE MARROW
watercress | fennel | capers | herb salad | grilled bread
OXTAIL CREPINETTE
fava beans | pistachio | baby carrots
CHICKEN EMPANADA
chorizo | potato | red pepper chimichurri
SECOND
ASPARAGUS CAESAR
smoked parmesan | grilled bread
HEARTS OF PALM
baby heirlooms tomatoes | celery | avocado
lime | honey
RED CRAB NICOISE
haricots verts | niçoise olives | red onions
THIRD
CHICKEN
forage mushrooms | harissa rub | creamed spinach | cipolini onions
AMERICAN KOBE BAVETTE
baked polenta fries | garlic sauce | baby carrots
LAMB LOIN
herb crust | peas | onions | lamb belly | greens | pinenuts
EGGPLANT CANNELLONI
risotto | balsamic onions | cashew alfredo
STURGEON
“puttanesca” artichokes | basil | pasta | black olives | capers | tomatoes | lemon
BISON SHORT RIBS
stroganoff | cremini mushrooms | housemade pappardelle
PORK TENDERLOIN
spatzle | mustard | cauliflower | fairy tale eggplant
BROCCOLINI CAKE
roasted beets | tahini | carrot | red pepper romanesco
SRF NEW YORK “MANHATTAN”
caramelized onion | pepper | fontina | ash roasted potatoes
chef tasting
First
CRAB CAKE
English peas, fennel slaw, cucumber, remoulade
FAVA BEAN SALAD
pea | artichoke heart | frisée
(Choice of one)
ELK TENDERLOIN
green beans, hasselback potatoes, juniper coffee rub,
ROASTED STRIPED BASS
“carbonara” artichokes | peas
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