$115 per person
plus tax and gratuity

Wine Pairings $50

Ossetra Caviar Service $65 per ounce
with chopped duck egg, capers, toast, crème fraiche, chives 

 Cheese Course $20
Chatham Creamery’s ‘Nancy’ Camembert and Oregon’s Rogue River creamy blue...dried fruit and nut crostini, black apple butter, honey roasted chestnuts 

*****

There will be two seatings, the first being between 5:00 and 6:00, and the second between 8:00 and 9:15. Walk-ins will be accepted in the bar area with a limited menu comprised of snacks or the prix fixe experience.

Deposits are refundable with 72 hours notice. Due to the nature of the special menu, we ask that you notate any dietary restrictions with your reservation so we can prepare a menu that aligns with your needs.

THE MENU

FIRST COURSE
(choice of)

Poached Kusshi Oysters Stew
leek and lemon cream broth, pickled cucumber, black pepper oyster crackers
add Ossetra caviar garnish $30

Caramelized Butternut Minestrone
gorgonzola agnolotti, roasted apple and white root vegetables,
farro walnut-kale pesto

SECOND COURSE
(choice of)

Squab and Rosemary Saffron Poached Pear Salad
roasted breast, mesclun, tart cherry vinaigrette, crispy croquettes of leg confit, barley and porcini

Beetroot Cured Salmon and Citrus Salad
blood orange and pink grapefruit, pickled beets, fennel and watercress,
pumpernickel crisps

THIRD COURSE

Champagne Risotto with Truffles

FOURTH COURSE
(choice of)

Foie Gras Butter Pan Roasted New York Strip
chanterelle mushrooms and caramelized cipollinis, thimble pommes anna
substitute Pan Roasted Veal Chop $20

Black Truffle Sea Scallops
roasted chestnuts and apples, Romanesque cauliflower, black trumpet
mushrooms, and sunchoke purée

DESSERT COURSE
(choice of)

Blood Orange Chiffon Cake

Champagne Panna Cotta
sugared grapes and champagne gelee

VEGETARIAN MENU

FIRST COURSE
Caramelized Butternut Minestrone
gorgonzola agnolotti, roasted apple and white root vegetables, farro, walnut-kale pesto

SECOND COURSE
Beetroot Carpaccio, Burrata and Citrus Salad.
blood orange and pink grapefruit, fennel and watercress, pumpernickel crisps

THIRD COURSE
Champagne Risotto with White Truffle

FOURTH COURSE
Chanterelle and Black Trumpet Mushroom Vol au Vents
roasted chestnuts and apples, Romanesque cauliflower, sunchoke puree, black truffle shavings and jus

DESSERT COURSE
(choice of)
Blood Orange Chiffon Cake
Champagne Panna Cotta
sugared grapes and champagne gelee