Per Person Plus 18% Service Fee- Covers all food and Servers if necessary with plates and silverware needed with cleanup.

For 2ppl or more up to 12

$85 (2 Courses such as Salad and Entree)

$130(3 Courses Such as Starter, Salad and Entree.)

$450 (Choose 4 Courses such as 2 starters and 1 salad option with 1 entree selection)

Starters

• Roasted Artichoke Dip with Carrot Chips-Roasted Marinated Artichokes with a cream dip made from ricotta whip and herbs, accompanied with fresh carrot chips.

• Fall Crostini-Roasted Grapes with chopped walnut and rosemary with olive oil, all on top a baked Baguette with a honey drizzle and Maldon salt garnished with microgreens and arugula.

• Hen in the woods with Fra Diavolo Sauce and Tahini-Maitake Mushroom tempura fried to a crisp over Tofu over a bed of Fra Diavolo sauce and Tahina garnished with Chili threads.

• Agrodolce Ramps (When Not in season Green onions and caramelized garlic is used) on Sourdough-Ramps or green onions with caramelized garlic and shallots sauteed in oil with plump raisins and Pine nuts over Sourdough with a ricotta spread garnished with chili flakes and micro greens.

• Nduja Sobre Ciabatta-Nduja spread over Grilled Ciabatta with caramelized shallot and Arugula.

• Charcuterie Board-Assorted Meats and Cheeses with house made Onion Jam, Honey Comb, Candied walnuts, and lavash cracker. (can substitute for gluten free options).

  Salads

• Roasted Beet Salad-Roasted Beets with Mixed greens, Sunflower seeds, Avocado, Pepperoncini, Scallions, Roasted peanuts, all in a red wine vinaigrette.

• Celery Apple Salad-Cut celery stalks with thin slice apples accompanied with scallions, julienne poblano peppers, fresh lemon juice, roasted peanuts and parsley.

• Chilled White Fish Salad-Selected White Fish (Halibut or Cod) Sus vide cooked to perfection then chilled. Served with an assortment of Fennel bulbs, Pickled radishes, Lemon zest, dried chili flakes, chives, tarragon, parsley and dill with some capers and creme fraiche. Garnished with a Tabasco Spherification.

  Entree

• Beet Root Rose-Roasted Thin sliced beets formed into a rose with confit de champignon over a Roasted almond sauce with Pomegranate sauce splash garnished with flowers and micro greens.

• Filet Mignon Wellington-Filet Mignon cut with a mushroom pate Wrapped in puff pastry with a Blackberry Pomegranate Jus. Served with Fine roasted Carrots, Roasted Garlic mash and Micro Greens.

• Pan Seared Butternut Salmon-Pan seared Salmon with Butternut Squash sauce and Roasted fennel with baked fine carrots and drops of basil oil.

• Seared Scallops-Scallops Pan Seared to perfection over a Sweet Peas Pure garnished with Spherificated Lobster Bisque and Chive oil.

• Lamb with Lobster Croquette-Lamb chop pan seared with mint and rosemary then baked caramelized shallot rolls accompanied with Fine Carrots and Crab Croquette over a Remoulade.

• Lemon Zest Chicken leg Lollipop-Two Chicken legs in lollipop form with lemon zest marinade and a Lemon butter sauce accompanied by caramelized garlic mash and Roasted autumn squash garnished with microgreens.