Sunday, February 14th, 2021
To Begin
SUNCHOKE & CHESTNUT BISQUE Smoked Bacon, Truffle Sunchoke, Sage, Pickled Mushroom
From the Sea
WILD DIVER SCALLOPS Celery Root Purée, Tarragon, Blood Orange Segments & Gastrique
[Vegetarian: Celery Root & Egg Yolk Ravioli, Tarragon Cream, Swiss Chard, Roasted Mushrooms
From the Land
WAGYU FILET MIGNON Duck Fat Potatoes, Cream Spinach Purée, Turnips, Red Wine Demi-glace
[Vegetarian: Sunchoke Risotto, Kale, Sunflower Seeds, Braised Sunchoke]
To Finish
Chef’s Seasonal Dessert
FOUR COURSE DINNER 89
SOMMELIER WINE PAIRING 45
*excludes tax and service
