Cuisine

Chef Ryan Nolan

Menu

First Course

Pan Roasted Salmon – Parsnip Puree – Pancetta – Wilted Spinach – Roasted Tomato
– Leeks – Cannellini Beans – Green Peas

Second Course

Curried Butternut Squash Bisque – Spiced Crema – Hazelnut Praline

Third Course

Mixed Greens – Roasted Beets – Goat Cheese – Pickled Red Onion – Lemon Oregano
Vinaigrette – Chipotle Toasted Pumpkin Seeds – Garlic Crisps

Fourth Course

Sous Vide Manhattan Filet – Black Truffle Au Gratin Potato – Roasted Asparagus –
Chive Oil – Horseradish Demi-Glace – Micro Greens – Rosemary Sea Salt

Fifth Course

Buttermilk and Honey Panna Cotta – Blueberry Tarragon Compote – Granola