Winter Menu

Passed Canapés

Butternut Squash with Brown Butter Mascarpone and Pickled Cranberry

Smoked Trout Salad with Everything Bagel Crisp and Pickled Shallot

Spicy Beef Tartare with Mint and Thai Chili

First Course

Root Vegetable Tart with Ricotta Cheese and Truffle Vinaigrette

Roasted Mushroom Soup with Puffed Grains and Market Vegetables

Smoked Salmon with Saffron, Caviar, Cauliflower and Pickled Onion

Main Course

Poached Halibut with Black Truffle Jus

Roasted Chicken with Pancetta Bread Pudding and Broccoli Rabe

Balsamic-Glazed Short Ribs with Ricotta Cavatelli and Sweet Potatoes

Dessert

Soft Chocolate Cream and Caramel Custard with Toasted Oat Ice Cream

Mascarpone Cheesecake with Cocoa Nib Nougatine with Yuzu and Cherry Sorbet

Marzipan Mousse with Dark Chocolate Cake