FIRST COURSE

OYSTERS ON THE HALF SHELL
chef's selection

AHI TARTARE
capers, pickled onion, crispy shallot, cured egg yolk, smoked oyster mayo, brioche

SCALLOP AGUACHILE
cucumber, onion, cilantro, coriander oil

SECOND COURSE

LITTLE GEM SALAD
cavolo nero, embered beets, whipped feta, hazelnuts, golden raisins, urfa pepper everything spice, sumac ranch

COPPA HAM
b&b pickles, raclette, rye bread

HEARTH ROASTED CARROTS
quinoa, humboldt fog, pickled fennel, carrot top pesto, smoky yogurt, tarragon

THIRD COURSE

CHARRED CAULILINI
fermented chili aioli, shallot vinaigrette, smoked almonds, currants, herbs

HEARTH GRILLED BRANZINO
peperonata, salsa verde, fried herbs, grilled lemon

HERITAGE PORK CHOP
black garlic sauce, coal roasted brussels sprouts & potatoes, ginger, garlic chips, herbs

DESSERT

LEMON MERINGUE PIE
pomegranate sorbet, meringue

ALMOND JOY
chocolate ganache, toasted coconut, brownie brittle