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Roasted Spaghetti Squash, Sunny Side Up Pullet Egg, Picholine Olive, Spiced Pepitas and Shaved Anabasque Cheese

Roasted Sea Bass, Melted Eggplant, Cannellini Bean Purée, Hazelnuts and Boiled Lemon

Lemon Chiffon Cake with Lemon Souffle, Citrus Salad, Almond Crumble and

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Meyer Lemon Sorbet


Charcuterie Plate: Duck and Pistachio Terrine, Potted Short Ribs, Chicken Liver Pâté
House Made Pickled Vegetables and Mustards

Pizzetta with Brussels

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Sprouts, Marcona Almonds, Tomato and Buffalo Mozzarella

Butternut Squash Soup, Toasted Pepita, Vadouvan Spiced Crouton and Pancetta Pangrattato

“BLT” Mussels with Avocado Toast
Butter Poached Maine Lobster with Celery Root, Fennel and Celery Heart Salad, Tarragon Crème Fraîche

“Crab Louis”
Crab Salad Stuffed Avocado, Louis Dressing, Sweet 100 Tomatoes and Soft Boiled Pullet Egg

Autumn Salad with Andante Dairy Tomme Dolce
Frisée, Red Frill Mustard, Persimmon, Pomegranate, Walnut and Citrus Vinaigrette

Little Gem “Wedge”
Crispy Slab Bacon, Point Reyes Blue, Candied Pecans, Radish and Lemon Balsamic Herb Vinaigrette


Chicken “Under a Brick,” Braised Covolo Nero with Shaved Garlic and Chiles

Roasted Sirloin, Caramelized Onion and Taleggio Panino
Mesclun Salad

Grilled Hanger Steak, Braised Escarole, Cipollini, Hazelnuts and Roquefort Butter

Organic Spaghetti, Ragu Bolognese

Duck Leg Confit, Baked Onion and Clove Purée, Wilted Red Watercress, Tangerine
New Crop Turnips

Seared Albacore with Green Beans, Niçoise Olives, Cherry Tomatoes and White Anchovy Vinaigrette

Roasted Swordfish, Tabouleh, Cumin Scented Yogurt and Avocado

Warm Parmesan Bomboloni with Proscuitto, P. Balestreri Salumi, Fra’Mani Salume Toscano and Speck
Fiscalini Cheddar, Dried Fruit Mostarda


Blood Orange Olive Oil Cake
Orange Curd, Creamsicle Ice Cream, Candied Kumquats, Basil

Chocolate and Pomegranate Torte
White Chocolate Mousse, Pomegranate Reduction, Chocolate Ice Cream

Triple Cream Mousse
Phyllo, Red Wine Poached Quince

Almond Tart with Pear Bavarois Dome
Pear Sorbet, Candied Almonds

Chocolate Layer Cake
White and Milk Chocolate Mousse, Dark Chocolate Glaze, Black Peppercorn, Candied Hazelnuts, Vanilla Ice Cream

A.R. Valentien