menus adapt to seasonal harvests; we will send you final menus for your approval
please inquire regarding dietary requests
summer
chilled cucumber borage soup with huckleberry lox salad
milk braised pork with Lillet Jimmy Nardelllo sauce and pocha beans with bergamot zucchini ribbon
white balsamic dressed heirloom lettuces
goat cheesecake on hazelnut Kirsh shortbread with peach pastille coulis
fall
sunchoke pecan soup with ground cherry Tulsi basil salad
lamb prosciutto crepinette with lemon sabayon and lentils du Puy with Bleu d'Auvergne
white balsamic dressed heirloom lettuces
chocolate pastis tart with crème fraîche ice cream
winter
chestnut Madeira soup with truffled crab salad
hanger steak with mushroom hazelnut mornay and sunchoke potato gratin with spigariello
Bleu d'Auvergne Marcona almond custard with sherried pink peppercorn beet
and white balsamic dressed heirloom lettuces
Cointreau chocolate torte with candied orange