Full menu below.

First Course

Spot Prawn or Stracciatella Cannelloni with caper raisin emulsion and Marcona almond


Second Course

Caramelized Belgian Endive, arugula, blood orange salad, pomegranate, and pistachio

or

Yellowtail Crudo with grapefruit, avocado, lemon oil, scallion, and Kampot pepper

or

Seared Foie Gras with Bartlett pear, red wine quince, and toasted pain d'epices


Third Course

Parmigiano Reggiano Risotto with porcini mushroom confit, smoked mushroom garum, and cipollini agrodolce


Fourth Course

Egg Yolk and Ricotta Raviolo with sage brown butter, Lion's Mane mushroom, and celery root

or

Butter Braised Halibut with sunchoke Barigoule, Meyer lemon, and truffled sunchoke chips

or

Carmen Ranch Beef Tenderloin with crispy Wagyu fat potatoes, spinach, and corn miso Béarnaise sauce


Dessert Course

Meyer Lemon Sorbetto with poppyseed madeleines, limoncello jus, and kumquat vanilla bean conserve

or

Caramelized Quince Tarte Tatin with huckleberry swirl ice cream and salted hazelnuts

or

Theo Chocolate Torte with marshmallow crémeux, candy cane meringue, and dark chocolate sauce