marinated trout with raisins and pickled onions
fried soft shell crab over white polenta and red onion jam
ravioli filled with potato, beets, grana padano, and poppy seeds
stinging nettle risotto
midcourse blood orange and bitters liquor sorbet
veal medallion with blackberry sauce and puree of celery root
double cream semifreddo with rhubarb raspberry jam and chocolate
*In order for our team to orchestrate a beautifully coursed meal for all, it is necessary for everyone at the table to experience the tasting menu.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.