Course One

Caspian Sea Osetra Caviar with traditional accoutrements. 59/99

Soupe Blanche D’Automne à La Truffe. Creamy Fall Soup with Celery Root, Parsnip, and Leeks. Garnished with Fresh Italian Perigord Truffles. 26

Fall Salad. Wild Arugula, Baby Kale, Gala Apple, Candied Spiced Pecans, Dried Cranberries, Carrot Chips and LaClare Goat Cheese. Dressed with a Pomegranate Cane Syrup Vinaigrette. 17

Seared Foie Gras. Pistachio, Dark Cherry Mostarda, Brioche. 29

Wild Ahi Tuna Tartare. Fresh Number 1 Sushi Grade Tuna, Sesame Oil, Chili Peppers, Pine Nuts, Bartlett Pear, and Fresh Mint. Served with Toast. 22

Course Two

Sole Bercy. European Dover Sole with Jumbo Lump Crab Meat, Potato Rounds, and King Trumpet Mushrooms in a Seafood Cream Sauce. Served with a side of Garlic Sauteed Spinach. 48

Braised Colorado Lamb Shank. Red Wine Lamb Jus. Herbed Potatoes, Seared Brussels Sprouts. 45

Stuffed Quail. Roast Whole Quail Stuffed with Marinated Black Mission Figs, Berkshire Bacon, Toasted Walnuts, Black Rice, and Fresh Herbs on a Bed of Chard Greens. Served with a Port Wine Sauce and a Cork of Quail Dressing. 39

A5 Wagyu from the Miyazaki Prefecture of Japan. Your choice of either a 16 oz Ribeye OR an 8 oz Filet. Seared in Beef Tallow and topped with a Smoked Marrow Butter. Paired with Potatoes Rissolé and Asparagus.
Filet 139
Ribeye 179

Course Three

Belgian Dark Chocolate Creme Brulee. Fresh Berries. Served with Biscotti. 12

Strawberry Pavlova. Crispy Fresh Meringue Rounds layered with Sliced Fresh Strawberries and Fresh Whipped Cream infused with Tonka Bean and Madagascar Vanilla Bean. 12