1st Course
Roasted local figs stuffed with Sierra Nevada Creamery herbed goat cheese, local red walnuts, and parsley oil
2nd Course
Grilled wild mushrooms with sauce verte and crispy shallots
3rd Course
Roasted fennel and carrot soup, creme fraiche, fennel pesto, deep fried garlic, balsamic reduction
4th course
Handmade Agnolotti stuffed with Swiss chard & Farmers cheese, fresh herbs, lardon, goat parm
5th course
Llano Seco pork tenderloin, mustard cream, pecan dust, whiskey apple chutney