Five Course Prix Fixe Menu – 95

Amuse Bouche

Chef’s Whim…

First Course

Australian Hiramasa Kingfish Crudo

Sweet & Sour Fresno, Crispy Caper, Garlic Poppy Seed Aioli, Chive Oil, Kaffir Buttermilk Broth

Second Course

Jerusalem Artichoke Salad

Baby Red Gem Lettuce, Fennel Sunchoke Puree, Crispy Sunchokes, Calabrian Herb Emulsion, Sambal Vinaigrette

Supplemental Course

Cast Iron Seared Hudson Valley Foie Gras

Cayenne Butternut Squash Cake, Apple Butter, Cider Gel, Granny Smith Apples, Sunflower Sprouts

2 Ounce Portion $25

Third Course

Pan Seared Gnocchi “Rueben”

Pastrami Cured Sonoma Duck Breast, Cabbage & Brussels Slaw, Rye Breadcrumbs, Swiss Cheese, Dijon Duck Jus

Fourth Course

Linz Prime Rib Eye Steak*

Basmati Rice con Pimenton, Sautéed Broccolini, Balsamic Onions, Caramelized Onion Jam, Pepper Pot Demi-Glace

Fifth Course

Gateau en Chocolate

Devil’s Food Cake, Dark Chocolate Mousse, Dulce De Leche, Vanilla Whip, Mint Ganache, Raspberry Relish