Sample Tasting Menu

First Course

Roasted Purple Beets, Poached Candy Cane and Yellow Beets with Goat’s Cheese Crème Fraiche, Candied Walnuts, Frisée, Pickled Pearl Onions, Beet Greens and Blood Orange Foam

Second Course

Roasted Woodland Mushroom Soup with a White Truffle and Porcini Essence

Third Course

Butternut Squash Ravioli with a Sage Parmesan Emulsion and Maple Prosciutto Chips

Fourth Course

Pan Seared Halibut with a Celeriac Purée, Lemon Buttered Asparagus, Apple Cider Dressed Fennel and Endive Slaw, Micro Sorrel

Fifth Course          

Braised Short Rib with Potato Purée, Root Vegetables, Bone Marrow Butter, Jus

Final Course

Dark Chocolate Soufflé