Dinner Prix Fixe

Variations of Vegetables and Fruits with Buckwheat Tabouleh and Aged Sherry Vinegar

Cured with Kombu, Blood Orange, Radish, and Agua Chile Verde

Cannelloni Gratin with Spinach, and a Vin Juane Sabayon

Terrine with Peaches, Marcona Almonds, and Caramelized Honey Brioche

Pan Seared with Cauliflower, Dutch Baerii Caviar, and a Smoked Scallop Dashi

Roasted with Hazelnuts, Gnocchi Parisian, Peppers, and 36 Month Aged Parmesan

Pan Seared with Kohlrabi, Cucumbers, Vadouvan Curry and Mint

Roasted and Confit with Variations of Carrots, Fennel, and Out on a Limb Honey

Roasted with Swiss Chard, Onion Soubise, and Huckleberry Braised Short Ribs

Butter Poached with Young Squash, Navy Beans, and a Roasted Tomato Sabayon

Ginger Cake, Caramel, and Rosemary Ice Cream

Hazelnut Sable and Pear Sorbet

Chocolate Mousse, Milk Chocolate Cremeux, Caramel Corn

Toasted Meringue, Coconut Ice Cream