First Course

• Onion Soup
  Poached Marrow & Gruyere Crouton

• Handmade Buckwheat Taglioni
  Oxtail, Kuri Squash & Pecorino

• Eli's Rooftop Greens
  with Banyuls Vinaigrette

• Glidden Point Oysters From Maine
  with Jalapeno Mignonette

• Grilled Mediterranean Sardine Crostini
  Piquillo Pepper Hummus & Basil

• Hubbard Squash Risotto
  Sage & Pecorino Pepato

Entree

• Grilled Coho Salmon
  Swiss Chard, Barley & Cider Glazed Rutabaga

• Olive Oil Poached Halibut
  Mousserons, Artichokes & Brussel Sprouts

• Nantucket Bay Scallops
  Duo of Cauliflower, Blood Orange & Walnuts

• Wild Striped Bass
  Parsnip Puree, Artichokes & Local Beans

• Dover Sole
  Romanesco Cauliflower & Walnut Grenobloise

• Wild Scottish Partridge
  Savoy Cabbage, Chestnuts & Quince

• North Carolina Chicken
  Horseradish Yukons & Savoy Cabbage

• Lamb Shank
  with Polenta & Fall Root Vegetables

• Charred Prime Shell Steak
  with Pommes Frites

Dessert

• Eli's Cheese Selection

• Red Wine Poached Pears
  with Fromage Blanc Ice Cream

• Lemon Meringue Cake

• "Hot Chocolate" Cake
  with Kahlua Cream

• Wood Oven Roasted Fig Tart
  with Toasted Almonds & Vanilla Ice Cream

• Panna Cotta
  with Plum Coulis

• Stewed Stone Fruit
  with Mascarpone