Dinner Prix Fixe

Roasted and Marinated with Leeks, Arugula, and a Duck Egg Sauce Gribiche

Cured with Earl Grey, Ikura, Cucumber, and a Fifth Bend Oyster Emulsion

Pan-seared with Sunchokes, Pink Lady Apples, and a Fennel Pollen Waffle

Pan Roasted with Cauliflower, Baerii Caviar, and Smoked Butter

Roasted with Potato Gnocchi, Alpha Tolman, Onions, and a Roasted Vegetable Jus

Pan Roasted with Celery Root, Lemon, Littleneck Clams, and Fregola Sarda

Loin and Belly with Brussels Sprouts, Carrots and Ginger Wine Poached Pear

Grilled over Charcoal with Pommes Paillison, Variations of Broccoli, Sauce Bordelaise, and Brown Butter Bearnaise

Bombe with Caramelized Honey Mousse, Yuzu Gel, and Pistachio Ice Cream

Roasted Apples with Pecan Crumb and Cinnamon Rum Ice Cream

Petit Gateaux with Candied Hazelnuts, and Espresso Cremeux

Flan with Black Mission Figs, Cardamom Meringues and Marcona Almonds