FIRST COURSE
AG GRILLED SOURDOUGH
roasted bulgarian white cheese, fig, honey, mustard green
GRILLED BLACK EYED PEA & ENDIVE SALAD
white truffle, celery, kohlrabi, pickled mustard seed vinaigrette
SECOND COURSE
BROILED MAINE LOBSTER
sweet peppers, lobster & tomato bechamel, preserved lemon
CONFIT DUCK CAPPELLETTI
duck consommé, mascarpone, orange
THIRD COURSE
WAGYU STRIPLOIN*
peppercorn-beef jus, TX squash & potato pave, hot mustard aioli, charred broccoli, fontina, horseradish
FOURTH COURSE
HAZELNUT MILLE FEUILLE
cream, cherry, hukambi chocolate sorbet