Dinner

Chefs Selection, Seasonal Accompaniments 

Fennel, Citrus, Olive Oil

Butchers Ragu, Parm

Thinly Sliced Raw Beef Tenderloin, Bosc Pear, Walnut Pesto, Marinated Mushroom, Crostini

Romesco, Sauteed Spinach, White Bean Puree, Garlic Breadcrumbs

Toasted Pine Nuts, Chèvre, Honey-Balsamic

Black Pepper Ricotta, Pistachio, Arugula, Saba

Toasted Croutons, Grana Padano, Lemon-Anchovy Dressing

Shaved Brussel Sprouts, Toasted Walnuts, Fuji Apple, Sherry-Maple Vinaigrette

Bolognese, Parm

Wild Mushrooms, Pancetta, Parm

Lobster, Zucchini, Champagne-Tarragon Sauce

Sweet Corn Succotash, Cauliflower Puree, Brown Butter

Maple-Dijon Glaze, Roasted New Potatoes, Asparagus

Sautéed Filet, Almond Brown Butter, Mashed Potatoes, Spinach

Roasted Breast, Housemade Sausage, Mashed Potatoes, Roasted Carrots

Crispy Duck Breast, Confit Leg, Mustard Beurre Blanc, Fingerlings, Mushrooms, Asparagus

Spaghetti, Red Sauce, Mozzerella

Calabrese, Fingerling Potatoes

Orzo, Basil Vinaigrette, Cherry Tomato Broth

Gorgonzola Cream, Roasted Potato, Green Beans