carrot ginger bisque-heart profiterole crouton

burrata- wood oven roasted sangria heirloom tomatoes, poached fig vinaigrette, toasts

chicken liver mousse pate’- sherry infused, vin cotto drizzle

red + gold beet salad-candied walnuts, arugula, goat cheese, fennel, champagne vinaigrette

wood oven oysters “rockefeller”

pan seared duck breast- passion fruit glaze, mascarpone polenta, broccolini

petite filet of beef- mc callan bacon + mushroom sauce, potato champ

roasted murray’s chicken- the “truffleist” white truffle-honey baste, winter vegetable mélange

handmade potato gnocchi- blushing pink sauce, pancetta + shaved ricotta salata

“everything” crusted ahi tuna-cucumber-wasabi aioli, sweet eel sauce + star anise jasmine rice

warm chocolate cake

red velvet layer cake

strawberry-vanilla panna cotta