Appetizer
Butter Lettuce Salad
Fine Herbs and Champagne Vinaigrette
Rainbow of Roasted Beets
Chèvre, Piedmont Hazelnuts & Aged Balsamic
Delicata Squash
Nueske’s Bacon, Pomegranate & Shaved Parmigiano Reggiano
Whole Roasted Onion
Stuffed with Smoked Local Cheese & Locally Raised Pork Sausage
Seared Hot Foie Gras
Tart Cherries & Brioche (forty dollars supplement)
Main Course
Seared Maine Dayboat Scallops
Sunchoke Puree & Winter Garden Vegetables
Tagliatelle
Wild and Cultivated Mushroom Sauce, Parmigiano Reggiano & Fine Herbs
Roasted Airline Chicken Breast
Potato Chive Puree & Winter Garden Vegetables
"Flannery" Coastal California Boneless Saddle of Lamb Roast
Fingerling Potatoes & Winter Garden Vegetables
Brown Butter and Thyme Basted Filet Mignon
Potato Chive Puree and Winter Garden Vegetables
Whole Roasted Dover Sole for Two
Potato Chive Puree & Brown Butter Spinach (twenty five dollars supplement per guest)
28 Days Aged “Flannery” Bone-In Ribeye for Two
Fingerling Potatoes & Winter Garden Vegetables (fifty dollars supplement per guest)
Dessert
Raspberry Sorbet
Fresh Berries
Caramelized Pear and Vanilla Brioche Bread Pudding
Creme Anglaise
Valrhona Chocolate & Hazelnut Flourless Torte
Chantilly Cream
Molten Dark Chocolate Chip Cookies
Selection of Imported Cheeses & Spanish Olive Oil Torta (twenty dollars supplement)