First Course

Butternut Squash Bisque
pumpkin seed praline

Chicken Salad
prosciutto wrapped chicken roulade, chanterelle mushroom salad, roasted grapes

Vegetables in Season
tarbais beans, snow pea leaves, baby turnips, endive, kohlrabi, marinated celery root, pickled beets, brussels sprout puree, soy-truffle vinaigrette

Second Course

12 oz Aged Prime Rib of Beef
olive oil potato puree, oven roasted tomato, black cardamom reduction

Roasted Scottish Salmon
parsnip mousseline, caramelized endive, orange-green peppercorn jus

Wild Mushroom Lasagna
braised rabbit ragoût, baby vegetable, porcini mushrooms

 

Third Course

Upside Down Caramelized
Apple Tart
vanilla ice cream

Grand Marnier Crème Brûlée
rosemary madeleine

Black and Tan Dome
valrhona chocolate and caramel mousse, raspberry mousse