Winter 2025
$118 per person
AMUSE
Urfa Biber Labneh, Sunchoke, Fried Caper Berries, Candied Hazelnut
1ST COURSE
Celery Root Ravioli with Cashew Cheese, Micro Arugula, Rosemary Satsuma Marmalade, Parsnip Chips, Celery Foam, Black Garlic Pistou
Butterfly Lavender Berry Bubbles
Naveran Brut Cava, Penedes, ES ‘22
2ND COURSE
Berbere Squash Soup with Cornbread, Delicata Parmesan Crisp, Micro Cilantro, Herb Oil, Lime Leaf Whip
Strawberry & Dandelion Clarified Milk Punch
G.D. Vajra “Dragon” Langhe , IT ’24
3RD COURSE
Jerk Spice Sockeye Salmon, Roasted Fennel, Sherry Vinegar Radicchio, Seaweed Miso Cream, Fried Nori
Rosemary Citrus Soda
Johan Lardy Fleurie, Beaujolais, FR ’23
Remise
Cranberry Vache, Lemon-Thyme Apple, Carbonated Sugar
4TH COURSE
Skirt Steak with Long Pepper & Allspice, Roasted Shallot and Chanterelle Risotto, Smoked Beets, Burnt Green Onion Beurre Blanc
Barbados Tonic
Pollard Red Wine, Yakima Valley ’18
5TH COURSE
Juniper Browned Butter Poached Pear, Rose Coconut Ice Cream, Buckwheat Tuile, Malted Maple Buckwheat
Mana Blend Tea
Zilliken Forstmeister Geltz Riesling, Mosel, DE ‘20
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