Menus

Amuse, Antonia Lofaso

• Caviar and Potato Chips
  • homemade lemon crème fraiche, dill
• Salt & Suture
  • Chareau aloe liquor, boodles gin, lemon, black pepper simple syrup, saline wash
    

1st Course, Chef Daniela Soto-Innes

• Kampachi Tostada
  • shiso, serrano kosho
• Hiedi Schrock, ‘More is More’ Pinot Blanc, Neusiediersee, Austria 2023
  • youngest ever woman voted World’s Best Chef, 1 Michelin Star

2nd Course, Chef Missy Robbins

• Ricotta Occhi
  • lemon, bottarga
• Chehalem Inox Unoaked Chardonnay, Oregon, 2024
  • voted Best Chef New York City- James Beard Foundation, 1 Michelin Star

3rd Course, Chef Domenica Catelli

• Clam, Prawn, Sausage
  • red sauce, homemade grilled sourdough
• Tenuta la Pergola Monferrato Rosso, Piedmont, Italy 2022
  • food tv personality, James Beard winner for best cook book

4th Course, Chef Mashama Bailey

• Foie & Grits
  • blueberry mostarda, onion gravy
• Hedges Red Mountain Cabernet, Columbia, Washington 2023
  • James Beard Award for Outstanding Chef (2022) and Best Chef: Southeast (2019)

First Course

• Charred Shishito & Epazote Tempura
  • tempura shishito pepper, epazote leaf, matcha salt, yellow pepper, lime aioli, chile ash
• Sauvignon Blanc
  

Second Course

• Yellowtail à la Française
  • yellow tail Hamachi, lime ponzu gelee, avocado mousse, micro cilantro, shallot tuille, lemongrass beurre blanc, serrano essence
• Reisling or Sparkling Rose wine

Third Course

• Duck Carnitas Gyoza with Mole Espuma
  • duck confit, foie gras, pickled daikon, oaxacan mole espuma, tamari reduction, micro shiso, toasted sesame
• Malbec, Merlot, or Syrah wine

Fourth Course

• Miso-Glazed Short Rib
  • red miso and piloncillo glaze, sweet corn and yuzu puree, black garlic crumble, hibiscus and red wine reduction
• Cabernet wine

Fifth Course

• Coconut-Passion Pavlova | Matcha Cream | Mezcal Caramel
  • crisp meringue shell, matcha cream, passion fruit curd, toasted coconut tuille, mezcal, caramel
• Dessert cocktail

First Course

• Fried Alaskan King Crab
  • pear, peach, cinnamon, beurre blanc
• The Hess Collection, Chardonnay Allomi Napa Valley 2019

Second Course

• Duck Confit Risotto
  • maitake mushroom, sour cherry gremolata
• The Hess Collection, Allomi Pinot Noir Napa Valley 2021

Third Course

• Brown Sugar and Coffee Rubbed Colorado Rack of Lamb
  • arugula, asparagus, figs
• The Hess Collection, Cabernet Sauvignon Maverick Ranches Paso Robles 2022

Fourth Course

• Prime Filet of Beef
  • crispy potato, baby chard, black currant braised beef jus
• The Hess Collection, Lion Tamer Red Napa Valley 2021

Fifth Course

• Spiced Pumpkin Donut
  • pumpkin ice cream, salted cayenne caramel
• Dessert cocktail

First Course

• Summer’s Last Harvest
  • -tomato, cucumber, pickled shallot, micro basil, caper, crawfish fritter, buttermilk, remoulade
• Chardonnay

Second Course

• Pan Roasted Scallops
  • butternut squash puree, crispy Brussels, pancetta, mint oil
• White wine

Third Course

• The Whole Dang Duck
  • -roasted duck breast, crispy duck confit, duck fat fries, creamed spinach, duck sauce, duck yolk hollandaise
• Red wine

Fourth Course

• A5 Wagyu
  • -ed wine braised mushrooms, truffles, potatoes, demi
• Big Cabernet

Fifth Course

• It’s Pumpkin Time!
  • graham cracker crumble, homemade pumpkin spice ice cream, hot honey, mint
• Dessert cocktail

First Course

• Chilled English Pea Velouté
  • spring peas, mint oil, crème fraiche, Pickled shallot, lemon zest, prosciutto chips
• Bubbles
  

Second Course

• White Asparagus & Poached Egg
  • roasted white asparagus, soft poached egg, hollandaise, morel mushroom vinaigrette, aged parmesan
• White wine: earthy, grassy

Third Course

• Pan-Roasted Halibut
  • carrot-ginger purée, citrus beurre blanc, charred baby leek, blood orange
• Light red or bold white wine

Fourth Course

• Herb-Crusted Lamb Loin
  • potato pavé, fava bean and pea ragout, rosemary jus
• Big, bold red wine

Fifth Course

• Strawberry & Rhubarb Composition
  • macerated strawberries, Rhubarb compote, vanilla bean panna cotta, almond crumble
• Dessert cocktail

First Course

• Oyster Aguachile
  • cucumber granita, yuzu gelee, chile dust
• Bubbles
  

Second Course

• Charred Leek
  • poached quail egg, caviar, lemon beurre blanc
• Sauvignon Blanc

Third Course

• Herb Roasted Halibut
  • braised fennel, meyer lemon puree, saffron oil
• Light Pinot Noir

Fourth Course

• Grilled A5 Ribeye
  • mole coloradito, platano macho puree, cebollitas, smoked oil
• Big Cabernet

Fifth Course

• Deconstructed Tiramisu
  • espresso gelee, mascarpone chantilly cream, cocoa soil
• Sweet Red wine

First Course

• Spring Harvest
  • baby greens, cherry tomato, candy cane beets, yellow squash, peas, cucumber, pickled red onion,
  • carrot, fennel, citrus honey vinaigrette
• White wine

Second Course

• Lobster and Huitlacoche Raviolo
  • huitlacohce beurre blanc, corn foam, epazote
• Sauvignon Blanc

Third Course

• The WHOLE Dang Chicken Halibut
  • chicken mousse roulade, crispy skin, thyme, spring pea, fried 6 minute egg, chicken sauce
• Light Pinot Noir

Fourth Course

• Bone Marrow Braised Beef Short Rib
  • carrot soubise, fried carrot, charred fennel, reduced veal stock
• Big Cabernet

Fifth Course

• Espresso and Dark Chocolate Tart
  • maldon salt ice cream, spring mint