Three Course Prix-Fixe Menu – 65
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First Course
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Red Beet “Pastrami”, Mustard Custard, Caraway Seed Crackers, Pickled Pearl Onions, Sour Cream, Dill Fronds
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Heirloom Avocado Squash Poached in Cilantro Oil, Avocado Puree, Corn Fritter, Corn Husk Ash, Sweet Corn Veloute
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Apple Wood Hot Smoked Australian Hiramasa, Potato Salad, Pickled Tindora Gourd, Horseradish Powder, Mignonette Aioli *
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Cast Iron Seared Hudson Valley Foie Gras, Brined Sweetie Apples, Walnut Mille Feuille, Maple, Sweet Potato Sauce *(Add $10)
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Second Course
Roasted Delicata Squash, Whipped Goat Cheese, Crispy Red Quinoa, Cranberry Jam, Rosemary, Sunflower Sprouts
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Colorado Lamb Meatloaf, Crimson Lentils, Cheddar Cauliflower, Tomato Kasundi, Sprouting Lentils, Achar, Abe’s Turmeric*
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Slow Cooked Niman Ranch Short Rib, Broccoli & Rice Croquette, Broccoli Stalk Confit, Black Garlic, Shallot Braising Reduction *
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Butter Poached Split Maine Lobster, Oregon Lobster Mushroom Confit, Lime Basil, Thai Green Curry, Rice “Krispies” (Add $15) *
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Third Course
Rolled Cavatelli Pasta, Spaghetti Squash Fritter, Butternut Squash, Brussels Sprouts, Brown Butter Foam, Caper Gremolata
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Seared Muscovy Duck Breast, Forbidden Black Rice, Leek Relish, Poached Daikon Radish, White Miso VIn, Spiced Duck Jus *
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Poached Wild Alaskan Halibut, Buttered Oregon Gold Chanterelles, Candied Ham, Roasted Kohlrabi Puree, Smoked Ham Broth *
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New Zealand Venison Strip Loin, Charred Sugar Pumpkin, Braised Fennel, Pear Vinaigrette, Juniper Berry Demi * (Add $10)
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Dessert & Cheese
Petite Beignets, Pumpkin Spice Latte Pastry Crème, Graham Cracker Crumble, Powdered Sugar – 9
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Local Pecan Toffee & Dark Chocolate Torte, Chocolate Mousse, Crystallized Maple Syrup, Maple Cream – 9
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Honeycrisp Apple Pie, Broken Crust, Apple Butter, Marcona Almond Crumble, Norwegian Gjetost “Fudge” Cheese- 9
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Cheese Plate – Bold or Mild – Selections of Soft, Aged & Blue, Accoutrements, Nuts & Noble Toast – 16
