::: First Course :::

Butternut Squash Soup
candied pumpkin seeds, brown butter, apple cider vinegar
Mixed Lettuce Salad
winter greens, marinated feta, lemon vinaigrette
Octopus with Spanish Chorizo
chickpea croutons, almond romesco, amontillado sherry
Crispy Sweetbreads ($3 supplement)
mustard greens, creamed lentils, salsa verde

::: Second Course :::

Tajarin with Shaved Truffle ($5 supplement)
thin housemade pasta, truffle butter, grana padano
Braised Beef Agnolotti
smoked duck brodo, oregano leaves, parmigiano-reggiano
Herbed Pappardelle with Prosciutto
housemade pasta, sautéed rapini with garlic, marcona almonds
Black Pepper Fettuccini with Cauliflower Cream
radicchio, aged balsamic, grana padano

::: Third Course :::

Steamed Mediterranean Mussels
lobster saffron broth, caramelized turnips, truffle buttered bread
Pan Roasted Quail
heirloom beans, beet root and frisée salad, housemade pancetta, smoked apple
Grilled Waygu Bavette Steak ($5 supplement)
truffle bordelaise, caramelized cauliflower, chickweed salad
Sweet and Sour Winter Squash
Rapini with golden raisins, garlic, blood orange, manchego

::: Fourth Course :::

Cheeseplate
Valençay Cendre, poached pear, hazelnut crumble, cranberry mostarda
Devil’s Food Cake
vanilla panna cotta, cranberry-orange relish
Roasted Bananna Crème Brulée
cashew short bread cookies
Warm Apple Cake
whiskey caramel, gelato