Harvest

Creamy burrata served with roasted figs, aged balsamic reduction, and sourdough crostini.

Fresh tuna marinated in ginger ponzu, hass avocado, pickled radishes, and crispy wontons.

Velvety squash soup garnished with toasted pepitas, truffle oil, and a touch of crème fraîche.

Caramelized cauliflower with lemon tahini, fresh pomegranate, toasted almonds, and fine herbs.

Grilled salmon over a bed of organic quinoa, baby asparagus, and a lemon-dill emulsion.

Grass-fed beef patty, aged cheddar, artisanal bacon, caramelized onions, and truffle fries.

Juicy chicken marinated in herbs de Provence, served with truffle mashed potatoes and glazed baby carrots.

Creamy arborio rice with wild mushroom blend, 24-month aged Parmigiano-Reggiano, and white truffle oil.

Tender beef short rib with cabernet red wine reduction, creamy mascarpone polenta, and gremolata.

Wood-grilled aged prime cut served with herb compound butter and rustic oven-roasted potatoes.

Fresh pasta stuffed with Maine lobster, tossed in a light cherry tomato and basil cream sauce.

Artisanal lemonade infused with organic lavender flowers and fresh tangerine juice.

Artisanal vodka, natural ginger beer, fresh lime juice, and a hint of smoked rosemary.

Rotating selection of red wine from sustainable producers in Napa Valley or Bordeaux.