TOPPER'S Dinner Menu

Marinated and Grilled with Melon, Jicama, Mint, Basil, and a Chili-Peanut Vinaigrette

“Mi-Cuit” with Variations of Beets, Dill, and a Horseradish Bavarois

Pan Seared with Native Corn, Anadama Bread, and a Huckleberry Jus

Butter Poached with Squid Ink Spaghetti, Santa Barbara Uni, and Osetra Caviar Supplement $35

Tart with Blossom “Farci”, Cricket Creek Farm’s Feta, Garden Herbs, and a Roasted Pepper Emulsion

Risotto with Lobster Mushrooms, Parmesan Mousseline, Australian Winter Truffles, and a Roasted Vegetable Jus $25 supplement

Butter Poached with Fennel, Gnocchi, Chanterelle Mushrooms, and a Saffron Bisque $34 supplement

Loin and Belly with Sweet Potatoes, Moors End Farm Bok Choy, and Plum Barbecue Sauce

Roasted and Braised with Summer Beans, Olives, Swiss Chard, and Preserved Lemon Salsa Verde

Pan Seared with Variations of Carrots, Globe Artichokes, and a Barigoule Emulsion

Doppio Ravioli with Cippolini Onions and Bartlett’s Farm Tomatoes

Roasted with Short Rib Ragout, Potato Mille-Feuille, Broccolini, and Sauce Perigueux Supplement $95

Torte with Raspberries and Mascarpone Ice Cream

White Chocolate Mousse, Pickled Cherries, Almond Ice Cream

Bombe with Blueberries, Toasted Meringue, and Cinnamon Ice Cream

Daily Seasonal Selection, Berries, Florentine

Seasonal Chutney, Candied Nuts, Honeycomb, Cranberry Bread Toast $5 Supplement