Dinner

Chefs Selection, Seasonal Accompaniments 

Fennel, Citrus, Olive Oil

Baby Arugula, Spicy Remoulade

Butchers Ragu, Parm

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

Roasted Tomato, White Bean Puree, Sauteed Spinach

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

Parsnip Puree, Cornbread, Guanciale

Maple-Dijon Glaze, Roasted New Potatoes, Asparagus

Sautéed Filet, Almond Brown Butter, Mashed Potatoes, Spinach

Roasted Breast, Housemade Sausage, Mashed Potatoes, Roasted Carrots

Crispy Breast, Confit Leg, Balsamic Red Onion, Fingerlings

Spaghetti, Red Sauce, Mozzerella

Calabrese, Fingerling Potatoes

Mashed Potato, Roasted Carrot, Asparagus

Gorgonzola Cream, Roasted Potato, Green Beans