First Course
Heirloom Carrot Salad, Beluga Black Lentil Hummus, Whipped Yogurt, Curry Leaf, Carrot Nage, Crispy Carrot Tapioca
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Red & Gold Beets, New Zealand Venison Tartare, Pickled Fennel, Smoked Egg Yolk, Mesquite Mayonnaise, Beet Cracker *
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San Diego Yellowfin Tuna Tataki, Jack Fruit Confit, Som Tum Papaya Salad, Toasted Peanut, Ginger Aioli, Chili Oil, Montoi *
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Cast Iron Hudson Valley Foie Gras, Roasted Pineapple & Mandarin Orange Ambrosia, Coconut Meringue * (Add $10)
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Second Course
Sous Vide Farm Egg, Oyster Mushroom Ragout, Noble Bread English Muffin, Sauce Choron, Burnt Onion Powder *
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“Chicken Cordon Bleu” – Chicken Breast Presse & Smoked Braised Ham Hock, Mornay Mousse, Crispy Gruyere Breadcrumbs *
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Crispy Sweet Potato, Arcadia Meat Market Spiced Mexican Chorizo, Tomatillo Jam, Queso Cotija, Corn Tortillas, Cilantro *
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Seared Spanish Octopus, Peruvian Potato, Romanesco Cauliflower, Roasted Eggplant, Sauce Romesco, Hazelnuts *
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Third Course
Housemade Ricotta Dumplings, Butternut Squash, Crispy Sage, Butternut Puree, Brown Butter Croutons, Sauce Meuniere
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Chula Seafood’s Wild Maine Halibut, Forms of Celery Root, Toasted Barley, Roasted Grapes, Pheasant & Foie Gras Emulsion *
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Pepita Crusted Braised Beeler Ranch Pork Shoulder, Mole Verde, Poached Squash, Hominy & Pork Croquette, Lime Vinaigrette *
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Prime Steak, Roasted Sunchoke Root, Baby Leek, Creamed Spinach, Garlic Aioli, Sunchoke Chips, Demi-Glace * (Add $10)
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Dessert & Cheese
Medovik – Russian Honey Cake, Honey Panna Cotta, Yogurt Chantilly, Tuile, Orange Gel – 9
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“Chocolate Turtle”, Sous Vide Brownie, Pecan Pie Ice Cream, Nougatine Pretzel Crumble, Caramel – 9
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Washington Crimson Pear Tart, Poached Crimson Pear, Meringue, Wild Huckleberry Glaze – 9
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Cheese Plate – Bold or Mild – Selections of Soft, Aged & Blue, Accoutrements, Nuts & Noble Toast – 16
