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A look at our

seasonal sample menus


1st course

Braised Berkshire Porkbelly

Anson mills white polenta, foraged porcini mushrooms, pickled shallot, Calabrian chili 

2nd course

Snap Pea Salad

Esoterra greens, braised radish, hearts of palm, preserved lemon vinaigrette, feta, torn herbs 

3rd course

Pan Seared Halibut  

crispy fingerlings, confit tomato tapanade, fava bean ragout, garlic roasted broccolini, thyme and brown butter chimichurri   

4th course

Tahitian Vanilla Bean Genoise 

Baked Strawberries and Rhubarb, basil, lemon chantilly, candied pistachios 


1st course

Pan Seared Diver Scallop 

Caramelized fennel, farro, thyme, kumquat beurre blanc 

2nd course

Eggplant Involtini 

Whipped ricotta, romesco sauce, eggplant croutons, basil, aged balsamic

3rd course

Cast Iron Dry Aged Ribeye

Sweet corn puree and succotash, maitake mushrooms, blistered sweet peppers, salsa verde

4th course

Warm Palisade Peach Brioche Bread Pudding 

Creme fraiche ice cream, toasted pecans, tarragon 


1st course

Butternut Squash Salad 

Arugula, dried sour cherries, Haystack Farms goat cheese, roasted pumpkin seeds, sherry vinaigrette 

2nd course

Hand Rolled Papardelle Pasta

Mushroom ragout, crispy pancetta, parsley pesto 

3rd course

Pan Seared Duck Breast 

Carrot ginger Mousse, achiote glazed sweet potato, charred Napa cabbage, preserved palisade cherry, duck jus

4th course

Carameled Apple Crepe 

Cinnamon ice cream, candied ginger, dried apple crisp crumble, salted caramel 


1st course

Alaskan King Crab

Melted leeks, toasted brioche, meyer lemon, fennel pollen

2nd course

Red Wagon Farm Beet Risotto 

Goat cheese, marcona almonds, toasted garlic chips, aged balsamic

3rd course

Buckner Farms Braised Beef Shortribs 

Cauliflower puree, caramelized brussels sprouts, marble potato, cured carrot, pearl onions, rosemary beef jus glaze

4th course

Dark Chocolate Pot De Creme 

Citrus chantilly, cocoa nibs, cookie crumble

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