Pizzetta with Speck, Roasted Peppers, Fontina and Oregano

Roasted White Seabass Caponata

Steamed Persimmons Pudding, Brandy Crème and Marzipan

FIRST COURSE

Citrus Salad, Pomegranate, Avocado,
Coleman Lettuces, and Citrus Vinaigrette

Little Gems, Cured Salmon and Small Crouton
Cucumber, Fennel and Caper Vinaigrette

   Charcuterie Plate;
Duck and Pistachio Terrine,
House Made Pickled Vegetables and Mustards

Duck Meat Balls, Butternut Squash, Red Pepper
Cabbage Salad; Mole Sauce

Parsnip Apple Puree Soup with Truffled Gruyere Crostini

Maine Lobster and Tahitian Squash Risotto
Pickled Squash and Sage

Seared Rare Albacore “Tonnato” French Cut Green Bean, Nicoise Olive and Marcona Almond Salad

SECOND COURSE

Moroccan Spiced Chicken Thigh, Farro Verde,
Wilted Frilly Mustard Greens and Yogurt Sauce

Oak Roasted Pork Loin and Fontina Panino with Romesco;
Mesclun Salad with Balsamic Vinaigrette

Smoked Ruby Trout, Pickled Beets, Avocado,
Radish and Ruby Grapefruit

Braised Veal Cheeks, Escarole,
Potato and Caper Purée with Parmesan

Linguini with Crispy Pancetta,
Caramelized Cauliflower, Cipollini Onions and Pesto

Roman Style Duck Breast,
Roasted Carrots, Parsnips and Grapes

Roasted Swordfish,
Toasted Coriander and Creamed Spinach

Braised Yellowtail Flounder with English Peas,
Pearl Onions, Lettuce, Mint and Pea Tendrils

THIRD COURSE 

Almond Dacquiose with Lemon
Buttercream, Pomegranate Molasses Ice Cream

Coconut Lime Cake,
Coconut Sorbet, and Blueberry Compote

Shoofly Pie, Citrus Salad, Toasted Walnuts and Grand Marnier Sabayon

Chocolate Cheesecake,
Caramel Chocolate Sauce and 70% Chocolate Curls