THREE COURSE PRIX FIXE $80

APPETIZERS

BLACK BASS CRUDOCastelvetrano olives, pine nuts, mint

WINTER SHELLFISH 'SALAD'wellfleet oyster, manila clam, cod cheek, saffron, champagne

ROASTED BARTLETT PEARJasper Hill blue cheese, endive, 'trail mix'

SNAKE RIVER FARMS WAGYUwinter root panzanella, aged balsamic, sylvetta arugula

SHAVED FOIE GRAS TORCHONchestnuts, riesling gelée, pomegranate

MAINE LOBSTER BISQUEcognac, meyer lemon, leeks

WILD OCEAN TROUTflavors of gravlax, smoked blis roe, crème fraiche

CHESTNUT TAGLIATELLEvenison ragout, pecorino ginepro

CHARRED OCTOPUSchickpeas, smoked avocado, blood orange

ESCARGOT TARTburgundy snails, smoked pork belly, black trumpets, roasted garlic

ENTRÉES

PORCINI MUSHROOM RISOTTOcastelmagno, superfino carnarolli

POACHED TILEFISH & RUBY RED SHRIMPfennel, golden raisins, marcona almonds, coffee

WILD STRIPED BASSblack garlic, lime, coconut nage, rice

ROASTED MONKFISHbeurre noissette-sweet potato purée, pickled asian pear, water chestnuts

POACHED MAINE LOBSTERbrown butter gnocchi, uni, caviar ($12 supplemental)

ROASTED ORGANIC CHICKEN BREASTbrioche purée, cranberry maple gastrique, baby fennel

DUO OF DUCK beets, rose, pistachio, ruby red grapefruit

BEEF WELLINGTONfall squash, bordelaise ($8 supplemental)

BRAISED SHORT RIBkombu dashi, Korean glaze, local radishes, sticky rice

GRASS FED LAMB SADDLEcrispy Brussels sprouts, agro dulce, vanilla bourbon salsify

Executive Chef, Colt Taylor

DESSERT

BLACK FOREST COMPOSITIONbrownie, pistachio and chocolate mousse, Bavarian cream, rum soaked cherries

DULCE DE LECHE FONDANT CAKEespresso, coffee ice cream, hazelnut brittle

CARROT CAKEcream cheese mousse, ginger-oat streusel, ginger ice cream

MAPLE ICE CREAM SUNDAEcaramel popcorn, bacon-infused chocolate sauce

CRÈME FRAÎCHE PANNA COTTAgrapefruit, beet sorbet, grand marnier crunch

S'MORE SOUFFLÉtoasted marshmallow crème anglaise, graham cracker ice cream ($5 supplemental)

ICE CREAM or SORBET TRIOassorted seasonal flavors

Pastry Chef, Kevin Chen