Tuscan Kale Salad, delicata squash,
shaved fennel, tahini dressing
Baked Brie Tartlet, cranberry
2nd Course –Choice of One
Roasted Parsnip Soup, carrots, cocoa nibs
Macaroni and cheese, fried shallots
3rd Course –Choice of One
Roasted Turkey Breast
pommes purée, sourdough dressing, cranberry
Braised Beef Brisket
pommes purée, brussels sprouts, jus
pommes purée, brussels sprouts, cranberry
Dessert –Choice of One
Brioche bread Pudding,
bourbon caramel, candied pecan
Pumpkin Cashew Cheesecake,
pepita, whipped coconut
Theo Chocolate Ganache Cake
cocoa cream, sea salt
Prix Fixe Menu 90
Wine Pairing 35
Executive Chef Joel Panlilio General Manager Andre’ Godsil
GF These are the items that are or can be made gluten free.
V These are items that are or can be made vegan.
* Consuming raw or undercooked foods may increase your risk of foodborne illness.
Underlined items may not be certified organic. Please note that there is no organic certification for wild foods.
20% gratuity will be added to parties of 6 or more.