Table for 1 guest on March 4
6:50pm Arrival, 7pm Dinner
Smoked Pheasant Pâte à Choux
with Velouté and Curried Hollandaise
with House made Meatballs, Noodles, Vegetables, Mint Pesto, and Consommé
Soufflé of Garlic and Cantal Cheese
with Greenhouse Salad, Bayonne Ham, and Roasted Fennel and Grapefruit Vinaigrette
Meyer Lemon Sorbet with Limoncello
Buttermilk Potato Gnocchi
with Truffles, Tomato Concasse, Olive Oil, Parmesan Tuile, and Red Vein Sorrel
Burgundy Braised Short Rib
with Potato, Sweet Peas, and Savory Beignet
with Sweet Cream Gelato
with Black Currant Gelée and Almond Cluster
3/4 Table for 1 Guest
$249.50 per person, all inclusive.
Price includes Chef's 7 Course Tasting Menu, Wine Pairings, Tax, and 20% Service Charge.
Same price for Non-Alcohlic Beverage Pairing.
No menu changes or substitions available
All sales final.