The 2016 Menu

Lemon-Roasted Garlic Hummus
Pickled Cucumbers & Cauliflower, Sesame Flatbread

Toasted Almonds, Golden Raisins

Smoked Trout Mousse
Upland Cress, Avocado Emulsion, Herb Tuile

Dried Cherries, Candied Walnuts, Shaved fennel, Orange-Cranberry Vinaigrette

Sonoma Duck Confít Strudel
Apples, Chestnuts, Black Currant Braised Red Cabbage, Dried Stone Fruit Chutney

Herb-Roasted Angus Beef Tenderloin
Fondant Potato, Butternut Squash Purée, Broccollini, Black Truffle Jus

Brandy & Hard Sauces

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