Course One

FENNEL & CITRUS SALAD

radicchio | pecorino | castelvetrano olives | walnuts | white balsamic vinaigrette

SMOKED WHITE FISH CHOWDER

clams | saffron oil | leek & potatoes | rye crumbs

CHICKEN LIVER MOUSSE

pomegranate-citrus chutney | grilled sourdough

RISOTTO FRITTER

mushroom duxelle | gruyere fondue

Course Two

BISON SHORT RIB

stout braised | pueblo chili white grits | charred brussels sprouts | gremolata

DUO OF LAMB

t-bone | merguez meatball | farro verde | harissa carrots | cuquillo olives | sumac labneh

MAHI MAHI

n’duja bomba rice | broccoli rab | preserved lemon | caper-herb butter

SWEET POTATO SCHNITZL

panko | dill spaetzle | shiitake mushroom jus | pickled mustard greens

Third Course

STICKY TOFFEE PUDDING

candied pecans | maple ice cream

CHOCOLATE TORTE

dulce de leche | chocolate pearls | coffee ice cream

CHAMPAGNE PAVLOVA

lemon curd | pomegranate gastrique | sorbet | toasted pistachio