FIRST COURSE

select one

FROMAGE & FIG O

whipped goat cheese, fig jam, toasted almonds,

wildflower honeycomb, crostini

TRUFFLED WILD MUSHROOM SOUP +

wild mushroom purée, truffles, white truffle oil, crème fraiche

* TOKYO SHRIMP CAKE

shitake, scallion, ginger-sriracha aioli, cellophane noodles

¤

SECOND COURSE

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BARTLETT PEAR

danish blue cheese, baby lettuce, red onion,

pancetta lardons, dijon-balsamic vinaigrette

EDISON SALADE NIÇOISE

oil poached tuna, bliss potatoes, haricotS verts,

black olive, sweet white anchovy, red wine vinaigrette

MOROCCAN SALAD o

arugula-frisée salad, shaved fennel, dates, 

toasted walnuts, feta, saffron-honey vinaigrette

¤

THIRD COURSE

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* PETIT FILET MIGNON
frites tartiflette, slab bacon, raclette,

haricot vert, sauce madeira

 * CHILEAN SEA BASS
pearl barley, wood ear mushrooms, petite peas,

sweet pea tendrils, almond milk cream

WILD BOAR RAGOUT
slow braised wild boar, anise, white bean purée,

pearl onion, ricotta salata

* PAN SEARED SCALLOPS

jumbo scallops, braised leeks, toasted pearl pasta, potato leek purée,

matchstick sweet potatoes, pumpkin seed oil

¤

FOURTH COURSE

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CHOCOLATE CHERRY CHEESECAKE

dark chocolate ganache, dark cherries,

vanilla ice cream crumble

BLACKBERRY-KEY LIME PIE

graham cracker crust, silky key lime pie, blackberry coulis

SAINT ANGEL CHEESE PLATE O

triple-creme St. Angel cheese, honeycomb, 

apple butter, crostini

 

* Contains raw or undercooked items. Consuming undercooked or raw meats,

seafood, shellfish, or eggs may increase risk of foodborne illness. 

+ denotes gluten free items   O denotes available gluten free