Three Courses
(1.5 - 2 Hour Experience) 99 per guest Wine Pairings: 45 per guest
First Course
"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil
Second Course
"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil
Third Course
Parmesean Tacos with Chula Seafood Cured Salmon : Creme Fraiche shaved radish pickled cucumbers preserved meyer lemon dill SOIL & SEED FORAGED GARDEN: A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauce
Four Courses
(2 - 2.5 Hour Experience) 109 per guest Wine Pairings: 55 per guest
First Course
"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil
Second Course
PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill
Third Course
POTATO GNOCCHI WITH CALABRESE SAUSAGE : Lobster Mushrooms, Cherry Tomatoes, Ricotta, Chives, Aleppo JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)
Fourth Course
"TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT : Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* : Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10 FOIE GRAS MACARONS : $12 er acaron
Five Courses
(2.5 - 3 Hour Experience) 119 per guest Wine Pairings: 65 per guest
First Course
QUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams | FOIE GRAS MACARONS : $12 per macaron
Second Course
"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil
Third Course
PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill | SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauces
Fourth Course
POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* : $35 per oz - 2oz (minimum)
Fifth Course
"TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10