Course One

Caspian Sea Osetra Caviar with traditional accoutrements. 59/99

Lobster Bisque with Butternut Squash. Royal Red Shrimp. Creme Fraiche. 19

Fall Salad. Locally Grown Mixed Greens, Fresh Chopped Herbs, Fuji Apples, Spiced Walnuts, Pickled Shallots, Bistro Dressing. 16

Duck Terrine with Pistachios. Dark Cherry Mostarda, Brioche. 29

Course Two

Berkshire Pork Tenderloin. Heritage Pork Loin, Braised French Cabbage, Pomegranate Molasses, Fennel Pollen. Sweet Potato Gratin with Pecans and Foie Gras. 39

Spanish Turbot En Papillote. Fresh Imported Turbot Steamed in a Parchment Pillow. French Flageolet Beans, Spanish Chorizo, Chanterelle Mushrooms, Saffron. Garlic Brown Butter Brussels Sprouts. 42

Coq Au Vin. Premium Chicken Braised in Red Wine. Hen of the Woods Mushrooms, Berkshire Bacon, Pearl Onion, Baby Gold Potato. 32

A5 Wagyu. Your choice of either a Purebred 16 oz Ribeye OR an 8 oz Miyazaki Filet. Seared in Beef Tallow and topped with a Spiced Bone Marrow Butter. Paired with Potatoes Rissolé and Asparagus. Filet 129 – Ribeye 169

Course Three

Belgian Dark Chocolate Creme Brulee. Fresh Berries. 12

Mille-Feuille. French Puff Pastry layered with Pastry Cream, topped with Fresh Berries. 12