MENU

COURSE 1:

Pumpkin Pheasant Bisque

A silky blend of roasted pumpkin and tender pheasant simmered to perfection and finished with autumn spices.

COURSE 2:

Autumn Ceviche

Delicate shrimp and scallops tossed with sweet persimmons, tart pomegranate arils, and crisp dino kale, served with a crunchy herbed crisp.

COURSE 3:

Fire-Braised Iberico Pork Flank

Succulent Iberico pork, slow-braised with fire-kissed flavor, paired with chili-charred cabbage and finished with a luscious plum barbeque glaze.

COURSE 4:

Squid Ink Pappardelle

Delicious squid ink pappardelle pasta in a fragrant butternut squash and saffron broth, crowned with butter-poached langoustines for a rich, luxurious bite.

COURSE 5:

Domestic Lamb Chop

Perfectly seared lamb chop accompanied by roasted root vegetables, elevated with a decadent wild mushroom brandy sauce.

COURSE 6:

Pan-Seared Halibut

Flaky halibut pan-seared to golden perfection, resting on a warm kale salad, with bright orange beurre blanc and a subtle kick of chili oil.

COURSE 7:

Salted Caramel and Apple Delight

Creamy salted caramel ice cream topped with a warm apple compote and finished with candied oats for a sweet, crunchy finale.