FIRST
Wild mushroom risotto with Porcini broth, Maitake mushroom “chips,” Perigord truffle butter, aged Parmesan and chili oil
OR
Gioia Burrata with roasted baby beets, toasted hazelnut crumble, citrus supremes, orange glaze, micro basil and mint
OR
Cauliflower soup with Dungeness crab meat, chives and chive flowers, lime oil and grilled bread
OR
Zuckerman Farms jumbo asparagus, fresh farm egg, Green Goddess, sauce, peppercress flowers and wild arugula

MAIN
Slow roasted beef tenderloin or grilled Flat Iron steaks with burnt onion puree, King Trumpet mushrooms and baby rainbow carrots with carrot top pesto
OR
Lamb 2 ways, shoulder braised with pomegranate molasses and herb crusted loins with carrot puree, crispy Fingerling potatoes with Kalamata olive salsa verde and pine nut and raisin Agrodolce
OR
Fennel and brown sugar crusted pork tenderloins with melted fennel puree and Brussels sprouts with pickled red onion, apples and tarragon
OR
Handmade pasta, choice of beef or pork ragu, San Marzano tomato, aged Parmesan

DESSERT
Warm apple, pear and brioche bread pudding with salted caramel sauce and vanilla ice cream
OR
Chocolate mousse with dark chocolate, almond and sea salt brittle and shaved white Valrhona chocolate
OR
Pears poached in white wine, rosemary and vanilla with banana-walnut cream and cornmeal crumble
OR
Warm cardamom and date cake with winter spices, caramelized apples and cardamom whipped cream
