Dinner
The Menu
Chef Josh Mutchnick curated a limited plated and coursed meal for your dining enjoyment.
amuse-bouche
Caviar
Winter Squash
first
Hamachi Crudo
with avocado, coconut, and almond
second
Black Truffle and Celeriac Soup
with fresh herbs, crème fraiche, and toasted hazelnuts
third
Line Caught Halibut
with the flavors of tom kha, local Jasmine rice, and mushrooms
fourth
Seared NY Strip
with braised short ribs, a red wine reduction, and roasted garlic potatoes
last
Decadent Chocolate Cake
with buttercream frosting, chocolate meringues, and ice cold milk