The Tasting Menu

(additional sous chefs, service staff and rentals may be a requirement)

Small Plate Service

ahi tuna ceviche, chili oil, soy and ginger, bell pepper, avocado, Asian pear, crispy lotus root

asparagus veloute with tarragon, leek, crème fraiche, lemon oil

anejo scallops, hazelnut crust, white corn grits, orange tequila sauce

lobster ravioli, saffron beurre blanc, tarragon, chive and garlic oil, fennel fronds

~ or ~

(alternative) Gnudi, lobster, saffron beurre blanc, tarragon, chive and garlic oil (no egg)

trifecta beet salad, warm ash goat, beet micro-greens, arugula seedlings, pistachios, pistachio oil, champagne vinaigrette

24 hour cassava braised beef short ribs, spiced sweet potato puree, roasted baby cipollini, garlic broccolini, candied carrots

~ or ~

miso glazed halibut, carrot ginger puree, chili garlic broccolini, soy glazed shiitake chips

artisanal cheese board — local cheeses (3), truffle honey, grilled figs, grapes, peppered pears, crostini and crisps

chocolate pave, popcorn ice cream, caramel popcorn, caramel sugar