CHEF’S FOUR COURSE PRIX FIXE MENU

$88 per person incudes a glass of Rosé Sparkling Wine
choice of one item per course, per person

AMUSE BOUCHE

phyllo crisp with duck rillette, tart cherry-pomegranate compote, micro amaranth
or
parsnip chip with white bean mousse, olive tapenade, micro amaranth GF V+

COURSE TWO

Blistered Shishito Peppers
tamari-sesame-scallion glaze, sweet and sour sauce GF V+

Wild Mushroom Arancini
Pomodoro sauce, balsamic reduction, Parmigiano-Reggiano, herbs  V

Swiss “Fondue” Mac & Cheese
bronze cut Lumache pasta, herb bread crumb crust V

Roasted Tomato & Peppers Bisque
tomato pico, balsamic reduction GF V+

Classic Caesar
romaine, Parmigiano-Reggiano, herb croutons
may be prepared gluten free by omitting croutons

Spinach & Arugula
roasted fall squash, chèvre, candied walnuts, dried cranberries, maple vinaigrette GF V

COURSE THREE

Vegan Coconut-Ginger Power Bowl
togarashi spiced organic tofu, wakame, roasted broccolini, shishitos, jasmine rice, tamari-sesame-scallion glaze, pickled ginger GF V+

Pan Seared Rocky Mountain Trout
sundried tomatoes, quinoa, lemon-caper beurre blanc, sweet onion marmalade, sliced almonds  GF

Cassoulet
salt cured duck leg confit, Toulouse sausage, carrots, white beans, poultry jus, garlic toast DF

Sriracha Marinated Pork Cheeks
roasted broccolini, shishitos, jasmine rice, sweet and sour sauce, chili threads, sesame seeds GF

Slow Braised Beef Short Rib
roasted carrots & broccolini, fingerling potatoes, demi glace, red wine sauce GF DF

Steak & Cheese Sandwich
Liscio’s bun, shaved sirloin, peppers and onions, gouda cheese, horseradish cream, au jus, French fries

COURSE FOUR

Chocolate Pots De Crème
brûléed banana, Chantilly cream GF 

Peanut Butter-Chocolate Cheesecake 

Coffee Affogato
fresh coffee, cold-brew gelato GF

Gelato
Chocolate, Pistachio, Vanilla

Italian Lemon Sorbet or Mango Sorbet V+

DF - Dairy Free GF - Gluten Free V - Vegetarian V+ - Vegan