The 15th Annual

Eight Course Dinner Event

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Amuse Bouche

An overture in a form of a little flavorful surprise 

Appetizer 

please choose one

BEET "Rose of Jericho"

Organic red beet “rose”served  with goat cheese and chives, pomegranate molasses, arugula

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RABBIT SAUSAGE

Home made Rabbit and chicken sausage, Chef’s orange lavender marmalade, rye topinka

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JERUSALEM ARTICHOKE TARTARE

capers, aquafaba, fennel essence, potato crisps

Soup

please choose one

WHOLESOME ONION SOUP

Caramelized Vidalia Onion Soup with the Original lager

from the city of Budweis, Czechia, sourdough disk

topped with melted fontina cheese

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APPLE BISQUE

Apple Bisque, pecan pralines, house made creme fraiche

Salad

BUTTER LETTUCE WEDGE

on sight smoked bacon, sweet heart peppers,

sea salted cucumbers, pickled red onions, 

tomato confit, artisan pan roasted bread cubes with a wedge of

the freshest Bibb lettuce, buttermilk dressing

Fish Course 

Bass en Papillote, caraway- paprika butter, Kohlrabi - apple slaw

Intermezzo

Serving of fresh, house made cherry blossom sorbet

Main Event

please choose one

SMOKED ROSEMARY LEG OF LAMB

apricot gel, pistachio potato croquette, petit greens

DUCK CONFIT

Crispy tender Duck Confit, Honey Dijon Walnut Tarragon  sauce, Sweet pea shoot spaetzle, fried Brussel sprout, beautiful harmony and textures 

CHATEAUBRIAND

8 oz of our very own sumac oil marinated black Angus beef tenderloin, roasted to your preference, bacon jam smashed potato, amarone jus, ratatouille roast  

CAULIFLOWER CRISPS

Organic cauliflower is infused with caraway via ultra sound

breaded in pumpernickel, mustard foam and pistachio potato croquette

Dessert

EGG NOG CREME BRULEE

Creme Chantilly with Elderflower Essence

TRADITIONAL “FIGGY” PUDDING

Caribbean  rum sauce, mint chiffenade

CHOCOLATE GINGERBREAD CAKE

 blood orange allspice gelato

cardamon essence 

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$176 per person plus gratuity

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