pumpernickel toast garnish

cilantro, hazelnuts, hot honey vinaigrette, quinoa

tender prime chuck roast slow simmered in burgundy wine & veal stock, root vegetables, served with mashed potatoes

served with crème anglais

Black Hawk Farms grass-fed beef, gruyere mornay sauce, arugula, caramelized onions, Frondosa Farms truffled mushrooms, dijonaise, toasted brioche bun served with pommes frites

coffee crusted, four cheese mac & cheese, caramelized Brussels sprouts, pomegranate gastrique

herb encrusted, gratin daupinois, glazed baby carrots, sherry-mustard jus

Prime beef finished with a veal demi-glace & port reduction, pommes dauphine, broccolini, maître d’ butter

creamy green peppercorn Cognac sauce, haricot verts, pommes frites

farro succotash with roasted acorn squash, caramelized Brussels sprouts

roasted mushroom risotto, fennel and apple salade, madeira-brown butter sauce, pumpkin seed powder

lightly dusted rainbow trout, haricot verts, with choice of Yukon gold potatoes or gratin dauphinois, preserved lemon and caper beurre blanc

plump shrimp sautéed in butter and garlic over a bed of linguine with tomato confit, fresh parsley and parmesan garnish

dark chocolate, Chantilly cream,
strawberry coulis

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce

ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce

vanilla bean custard topped with a layer of hard caramel