Amuse Bouche
Sunchoke bisque
With truffle cream
1st Course
Three-beet mache & frisée salad
With goat cheese, candied walnuts, grapefruit segments, apple-lime vinaigrette
Or
Scallop ceviche with shallots, chives. fresno chilies, taro chips, lime vinaigrette
2nd Course
Duck confit rillette with pickled kohlrabi, picholine olive cream
Crostini and mache
Or
Green garbanzo stuffed ravioli with candy cap mushrooms and garlic, green garbanzo cream
3rd Course
Double cut lamb chops with a fennel potato gratin, rainbow chard and blood orange chutney
Or
Pan California black cod with vegetable ratatouille and sautéed shoe string potato, fines herbes, shallots and Roma tomato reduction
Or
Polenta stuffed poussin candy cap mushroom, leeks, onion, green garlic over rainbow cauliflower
Or
Stuffed acorn squash with quinoa, chanterelles, leeks, onion, zucchini, tomato rouille
**************** Sorbetto Interlude *******************
Dessert
Chocolate cake with a dark chocolate mousse filling
Raspberry cream center and raspberry coulis
Or
Cheese Plate
Assortment of cheeses With Candied Nuts, Pear Purée And Artisan Walnut Bread
