Thin slices of smoky carrot served with avocado puree, shaved fennel, candied lemon zest, and a light arugula saladThin slices of smoky carrot served with avocado puree, shaved fennel, candied lemon zest, and a light arugula salad
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Second Course
Parisian Gnocchi
Light gnocchi with Duck confit, peas, feta, olives, basil puree, dried olive, micro radish greens, and duck glaceLight gnocchi with Duck confit, peas, feta, olives, basil puree, dried olive, micro radish greens, and duck glace
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Ratatouille Tian
Layers of eggplant, zucchini, and summer squash stacked with tomato sauce (Vegan)Layers of eggplant, zucchini, and summer squash stacked with tomato sauce (Vegan)
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Third Course
Ribeye
Grilled 6oz ribeye with carrot puree, fondant potatoes, sauteed chanterelle mushrooms, fried garlic crisps, and a chianti sauceGrilled 6oz ribeye with carrot puree, fondant potatoes, sauteed chanterelle mushrooms, fried garlic crisps, and a chianti sauce
