Amuse Bouche

Wild Arugula Salad
Marin Root Farm Veggies, brown butter viniagrette

Lemongrass Crusted Ahi Tuna Tower
crispy wontons, white miso

Butternut Squash Risotto
coriander-maple emulsion

Herb Roasted Chicken
creamy grits, wilted greens

Roasted Organic Brussels Spouts
chevre, honey, cranberries

Slow-Cooked Pork Belly
apple potato gratin, andante cheddar

Ice Cream Sampler
5 homemade ice creams

Vegetarian Option

Amuse Bouche

Little Gem Salad
tarragon, almonds, grapes

Butternut Squash Risotto
coriander-maple emulsion

Shiitake Dumplings
san bai su, celery root

Thai Basil Gnocchi
artichoke, walnuts, red wine

Fried Quinoa
sunny side organic egg, peanuts, tofu

Crushed Fingerling Potatoes
garlic confit, rosemary

Chocolate Molten Lava Cake
salted caramel ice cream, almond florentine