Amuse Bouche
Chef’s Inspiration
First Course
SPICED BUTTERNUT SQUASH BISQUE
toasted pepitas
or
MARKET GREEN SALAD WITH HERBED SHRIMP
butter lettuce, Dirty Girl Farm roasted beets, Cypress Grove goat cheese,
walnuts, pickled onions, sherry vinaigrette
Entrée
ROASTED HALIBUT, LOCALLY SOURCED, TOMATO FENNEL BROTH
corona beans, kale, Dungeness crab salad
or
DRY AGED NIMAN RANCH STRIP STEAK
parsnip mashed potatoes, asparagus, cipollini demi-glace
or
WHOLE WHEAT SPAGHETTI, ROASTED MUSHROOM BOLOGNESE
zucchini, oven dried tomato, spinach
Dessert
GHIRARDELLI MOLTEN CAKE
chocolate ganache sauce, Grand Marnier macerated berries,
vanilla bean ice cream
Amuse Bouche
Chef’s Inspiration
First Course
SPICED BUTTERNUT SQUASH BISQUE
toasted pepitas
or
MARKET GREEN SALAD WITH HERBED SHRIMP
butter lettuce, Dirty Girl Farm roasted beets, Cypress Grove goat cheese,
walnuts, pickled onions, sherry vinaigrette
Entrée
ROASTED HALIBUT, LOCALLY SOURCED, TOMATO FENNEL BROTH
corona beans, kale, Dungeness crab salad
or
DRY AGED NIMAN RANCH STRIP STEAK
parsnip mashed potatoes, asparagus, cipollini demi-glace
or
WHOLE WHEAT SPAGHETTI, ROASTED MUSHROOM BOLOGNESE
zucchini, oven dried tomato, spinach
Dessert
GHIRARDELLI MOLTEN CAKE
chocolate ganache sauce, Grand Marnier macerated berries,
vanilla bean ice cream
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