Starter
CARPACCIO OF ROASTED BEETS
candied pistachios｜chèvre cheese
mâche & frisée lettuce｜citrus vinaigrette
– or –
PAN SEARED DIVER SCALLOP
sunchokes purée｜wiled mushroom ragoû
pomegranate reduction｜crisped leeks
Main Course
GRILLED BLACK ANGUS FILET MIGNON
horseradish potato gratin｜seasonal vegetable medley
zinfandel demi-glace sauce
– or –
MISO GLAZED CHILEAN SEA BASS
creamy shiitake risotto｜baby bok choy
yuzu beurre blanc｜scallion threads
– or –
ACORN SQUASH AGNOLOTTI
cashew cream sauce｜arugula chips
fresh pomegranate seeds
Dessert
PEAR TARTE TATIN
chai spiced crème anglaise｜walnut streusel
vanilla whipped crème fraîche
– or –
SEASONAL TRIO
crème brûlée｜ berry tart
chocolate hazelnut mousse cake