Chef's October Tasting Menu
​Tasting Menu $140 
Offered monthly to showcase the season’s finest ingredients.
Each course offers a protein or vegetarian option, with an optional wine pairing from our sommelier.
​
Starting October 6th

First Course
Foie Gras, Duck Liver & Lardo Mousse
duck-lemon verbena gelée, duck prosciutto, grilled sourdough, pickled tiny vegetables
-or-
Roasted Baby Beets
Tulip Tree Foxglove cheese mousse, apple butter, frisée salad, walnut vinaigrette

Second Course
Spanish Turbot
matsutake mushrooms, matsutake cream, cauliflower florets, Ikura Shoyu Zuke Pearls
-or-
Oregon Matsutake Chawanmushi
heirloom eggs, mushroom shoyu, confit daikon radish, micro purple radish

Third Course
Veal Duo
slow cooked belly, crispy sweetbread, truffle gribiche, tarragon spätzle
-or-
Goot Essa Smoked Gouda Raviolini
Vidalia onion consommé, leek fondue, sourdough crostini

Fourth Course
Grilled Venison Loin
butternut squash–sage purée, Brussels sprouts, sauce au poivre
-or-
Butternut Squash Chana Masala
chickpea, whipped yogurt, black rice crisp, micro cilantro

Fifth Course
Alpaco Chocolate & Coconut
coconut caramel, chocolate mousse, caramelized coconut gelat
-or-
Granny Smith Apple Entremet
caramel–mascarpone crémeux, apple compote, salted caramel gelato


Executive Chef, Bertand Chemel
Chef de Cuisine, Ruth Mergaye
Pastry Chef, Kimberlyn Turman