DUO OF SEAFOOD

scallop crudo | yuzu-beet jus | sesame | avocado mousse

baked oysters casino | ‘nduja butter | grana padano | rye crumbs | scallions 

Course Two

BELGIAN ENDIVE SALAD

st. andre triple creme | blood orange supreme | walnuts | rosemary-white balsamic vinaigrette

FIVE SPICE DUCK CONFIT

rye wheat berries | parsnips | port fig jus

SURF & TURF TARTARE

bison petite tender | crab salad | green peppercorn aioli | baguette crostini

Course Three

WILD BLACK BASS

oak smoked soy glaze | rosemary gnocchi | leeks & parsnips | porcini mushroom jus

GRILLED VENISON

sunchoke purée | benton’s bacon braised cabbage | juniper-cherry demi-glace

CELERY ROOT SCHNITZEL

blue oyster mushrooms | horseradish cashew crema | blood orange | watercress

Course Four

FLOURLESS CHOCOLATE TORTE

dulce de leche | horchata ice cream

POPPYSEED OLIVE OIL CAKE

blood orange compote | pistachio | mascarpone crémeux