Winter Menu
Welcome Beverages
Pear ginger shrub
Spiced chai tea
Pomegranate and plum aqua fresca
Passed Hors d'ovuers
Prosciutto wrapped mission figs and persimmon gremolata
Beet bruschetta, herbed feta mousse, Castelvetrano olives, cracked wheat crostini (veg)
Profiteroles, smoked salmon, whipped creme fraiche, capers, shallots, Ostera caviar
Wild mushroom arancini with tomato basil sauce (veg)
Beef tartar, black truffle reduction, hard boiled egg, pecorino, chives.
First Course
Lacinato kale, currants, toasted pine nuts, pecorino, Meyer lemon emulsion (veg)
Second Course
Sage roasted chicken, foie gras bread pudding, charred winter greens, Champagne sugo
Braised short ribs, roasted garlic mashed potatoes, bordelaise, and Romanesco broccoli (gf)
Grilled salmon, rosemary port wine reduction, herb buttered farro, crispy brussel sprouts
Whole roasted cauliflower, saffron sofrito, Marcona almond gremolata, carrot puree, braised greens (veg)
Dessert Course
Poached pear & plum tartlet
Pumpkin Beignets
Carrot cake with rum butter mousse
Chocolate hazelnut torte (gf)
(veg) = vegetarian (V) = vegan (gf) = gluten free
Grazing Table Welcome Station
House made pickles, farm fresh cheeses, seasonal fruits, grain mustard, artisanal crackers and crostini's, honey comb, smoked duck rillette, soppresatta, speck, roasted nuts, crudité, and olives.
