Pizza Tonda Romana- braised leeks, fresh thyme, taleggio, roasted maitake, and hon shimeji mushrooms

Shaved Fennel & Baby Arugula Salad- pomegranate arils, house-smoked almonds, mandarin orange segments, champagne vinegar macerated shallots, arbequina evoo

Seared Sea Scallops- lemon beurre blanc, sweet basil and serrano chile olive oil

Wine- 2020 Duckhorn Sauvignon Blanc

Smoked & Reverse Seared Duck Breast- endive, bourbon cherries, fritton dust

“ARF” Shellfish Stew- Spanish style broth, clams, mussels, prawns, and smoky grilled ciabatta

Wine- 2015 G.D. Vajra- Barolo Coste di Rose

Pumpkin Cheesecake- fresh vanilla bean cream, spun sugar

Affogato- Ethiopia Queen City Harrar espresso, vanilla gelato, shaved hazelnut

Vegetable Based Entrée

Pan Roasted Cauliflower Steak

Silky white miso polenta

Sautéed baby bok choy asparagus garlic and shichimi togarashi

Roasted wild mushroom sauce

Steak Entrée

Black Pepper Crusted

Snake River Farms 12 oz. Picanha (Coulotte)

Pinquitos with tomato and smoked paprika

Duck fat roasted rainbow carrots

Tempranillo demi glace

Dessert

Chocolate Peanut Butter Pie

dark chocolate covered cookie crumb crust with chocolate peanut butter hazelnut spread and shaved chocolate

Vegetable Chili- black beans, pinto beans, pink beans, portabellini mushrooms, zucchini, yam, sweet corn, squash, tomato, garlic, onion, and chili spices

Fresh Baked Cornbread-

Scratch cornbread batter made by chef and baked at dinner time. Ahh… yes please!

Pickled chiogga beets, endive, sweet baby lettuces, herbed goat cheese

Duck Confit

Sweet and savory black mission fig sauce

Sweet potato puree with ginger cream