1st Course

With whole grain mustard, house pickled veggies, and crostinis

With cured yolk, truffle aioli, cornichone, and pickled red onions

With queso fresco, cilantro oil, gold potatoes, and croutons

With a gochujang glaze, pepitas, gremolata and local jasmine rice

2nd Course

With creamy polenta, mushrooms, and white wine onions

With lamb-tomato ragu and whipped feta

With sauteéd kale, caramelized onions, and bulgur wheat

With brown butter, sweet potato, collard greens, and a harissa-coconut cream sauce

3rd Course

With cacao nibs and ice cold milk

With vanilla bean, black apples, and spiced honey

With chicory fluff, chocolate crunchies, and home-made graham crackers

With candied pecans, Blue Note caramel, and vanilla sauce