Dinner
And Courses
CANAPÉS
Royal Belgian Osetra Caviar
fennel infused vodka, traditional accoutrement
$268
Beef Tenderloin Tartare
cornichons, capers, dijon, baguette
$32
Artisan Cheese Selection
candied nuts, dried fruit, brioche
$34
Four Course Menu
Select one option from each course | $138
First Course
Alaskan King Crab Soup
root vegetables, scallion, manzanilla sherry
Cure Farms Beets
leonora, mustard greens, verjus rouge, walnut
Hawaiian Ono
soba noodle, sesame, tokyo bekana radish, black vinegar
Maine Lobster Roll
lobster pâte à choux, crisp potato, celery root remoulade – additional charge
Venison Pate Torchon
duck rillette, honey crisp apple, mustard gastrique
Second Course
California White Sturgeon
grapefruit, fennel, gold potato, caviar crema
Carolina Rock Shrimp
pumpkin risotto, parmesan, pipian rojo
Japanese Eggplant
crisp dumpling, garbanzo, green “sambal”, coriander, sesame
Maine Lobster
brussels sprouts, apple, pancetta, lemon – additional charge
Short Rib Strudel
root vegetables, sunchoke, bacon, sauce bourguignon
Third Course
Chesapeake Bay Striped Bass
squash, shishito, sweet corn, heirloom tomato
Colorado Lamb Rack & Shank
white beans, brussels sprouts, thyme, pine nut, pomegranate
Filet Mignon
twice baked potato, brussels sprouts, bacon, mushroom bordelaise
Miyazaki A5 Wagyu Au Poivre
cottage pie, peas, white wheat dauphine, peppercorn demi – additional charge
Pan Seared Lion’s Mane
potato puree, horseradish, baby carrot, frisee, vegetable demi
Fourth Course
Baked Bayley Hazen Blue
sourdough brioche, fig marmalade, orange, caramelized honey
Coconut Butter Mochi
seckel pear, forbidden rice, macadamia, kishu no fudo
Colorado Plums
sweet cream semifreddo, graham cracker, orange
Milk Chocolate Mille Feuille
tahini, cinnamon, toasted meringue
CHEF'S TASTING MENU
To be ordered by the entire table
$195 Per Person
Optional Wine Pairing (3 Ounces Each)
$148 per person (additional)
Optional Zero-Proof Cocktail Pairing
$65 per person (additional)
*This menu cannot be modified for most dietary restrictions. Thank you for understanding.
Alaskan King Crab
autumn squash, pumpkin seed, basil
Maine Uni
tagliatelle, saffron, olive oil, parsley
Matsutake Dashi
black cod, rabbit sausage, bok choy
Cornbread
smoked corn, whipped maple, pickled pepper
Magret de Canard
apple dumpling, sage, brown butter, apple blossom shoyu
Oeuf en Meurette
pork belly, root vegetables, baguette
Yule Log
pine nut, spruce, chocolate