February 14, 2018

TO BEGIN
Smoked & Roasted ACORN SQUASH, Salt Baked Butternut, Pickled Mushrooms, Bourbon Maple Syrup

FROM THE SHELL
Sweet KAUAI SHRIMP, “Shrimp Toast,” Rolled Cucumber, Avocado Mousse, Sesame Vinaigrette

FROM THE OCEAN
Curried Cauliflower, Mango Salsa, Curried Oil, Fresh Cilantro, SPICED COD

FROM THE FARM
Butter Poached and Charred WAGYU BEEF, , Pommes Pont Neuf, Crushed Peas, Truffle, Port Jus

TO FINISH
"A SIMPLE CARROT CAKE,” Cream Cheese Frosting, Crunchy Carrots, Pine Nut Brittle

Chocolate LEGO
ROSE for the table
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FIVE COURSE DINNER 79
SOMMELIER PAIRING 39
Reservations: 5:30 – 8:45 p.m. *Highly recommended