FIRST COURSE

Maine Lobster Macaroni & Cheese

grand cru gruyere bechamel, white burgundy truffles & cork screw pasta

Hudson Valley Foie Gras Doughnuts

duck liver mousseline, Concord grape jelly & fried beignets

Local Roots Roasted Beet Tartar

Greek yogurt labneh, pistachios, fresh mint, dill & rye bread crisps

Italian Crudo, Hawaiin Poke & Persian Ceviche Tasting

Hamachi Crudo

Big Eye Tuna Poke

Octopus Ceviche

SECOND COURSE

Sticky Asian Duck Meatballs

maple syrup, smoked chipotles with an apricot & dried cherry mostarda

Burrata Cheese & Iberico Cured Ham

fig jam, toasted hazelnuts, baby arugula & sourdough croutons

Plymouth 102 Oyster On The Half Shell

creme fraiche, chives & Osetra Caviar

Roasted Berkshire Pork Belly Steam Buns

quince jam, jerk mayonaise & spicy coriander pickles

ENTREE COURSE

King Crab Stuffed Flounder

chantilly potatoes, tarragon beurre blanc & asparagus

Veal & Shrimp Surf N' Turf

pan seared veal medallions, butterflied shrimp scampi, duchess potatoes

Lion Paw Scallops

corn pancetta salsa, potato celery root mash, champagne cream

Chanterelle Mushroom Ravioli

chèvre & fresh thyme stuffed pasta, wild mushroom ragout & truffles

Braised Beef Short Ribs

Italian slow cooked with Chianti wine, whipped potatoes & gremolata

One Pound Pork Chop

cartelized onion brandy sauce, potato terrine & green beans

Colorado Lamb Rack

mint chimichurri, oven roasted potatoes & grilled broccolini

DESSERT COURSE

Tiramisu Snowman

trio of profiteroles filled with espresso, chocolate & mascarpone creams

Petit Gateaux

raspberry, champagne & white chocolate mousse cake

Timeless Decadence

luscious combination of 82% dark chocolate, white truffle & pomegranate 

Berry & Bright

trio of berry sorbets with macerated fruit