Appetizer

• Blackened Beef Carpaccio And Crisp Salsify
  with rocket, corn cream and a basil emulsion

• Fall Vegetable Empanada
  with heirloom tomato salsa cruda

• Brandade Of Salt Cod
  with crostini and pequillo peppers

Soup

• Winter Squash Puree
  with crab and curry oil

• Chicken Consomme
  with fines herb dumplings, lemon oil and fennel confit

Salad

• Salt Baked Beets And Grilled Escarole
  with goat cheese, pine nut and thyme fuillete and a roasted shallot-balsamic emulsion

• Wilted Frisee
  with duck and bacon lardons, poached egg and a hazelnut vinaigrette

Entree

• Roasted - Rotir
  fig stuffed pork loin, brussels sprouts, prosciutto and port redux

• Sauteed Or Pan Fried - Sauter
  duck scaloppine with chanterelle gnocchi and rapini

• Grilled Or Broiled - Griller
  rack of lamb, couscous, garbanzo puree, and pomegranate gastrique

• Fried - Frire
  tempura fish and chips with wasabi tartar sauce

• Poached, Boiled Or Steamed - Pocher
  confit of rabbit leg ravioli with swiss chard and wild mushroom ragu

• Braised - Braiser A Brun
  osso buco with gremolata, risotto milanese, grilled radicchio, tomato confit and parmesan-bone marrow crisp

Dessert

• Vanilla Bean Creme Brulee

• Bittersweet Chocolate Mousse

• Fresh Fruit Tartlet

• Almond Cream Cake