Course 1

OYSTERS ON THE HALF SHELL:

Pink Peppercorn Mignonette

SALMON RILLETTE:

Grilled Baguette

PARMESAN PORK SKEWER:

Apple, Fennel, Watercress, Lemon Honey Vinaigrette

Course 2

BUTTERNUT SQUASH SOUP:

Brown Butter, Crème Fraiche, Chives

SHAVED BRUSSEL SPROUT SALAD:

Crispy Benton’s Ham, Satsuma, Pecorino, Preserved Meyer Lemon Vinaigrette

GRILLED SHRIMP COCKTAIL:

Microgreen Salad, Peri Peri Sauce

Course 3

OSSO BUCCO:

Braised Pork Shank, Rosemary Mash Potato, Roasted Root Vegetable, Mustard Jus, Gremolata

SMOKED SIRLOIN CAP STEAK:

Grilled Broccolini, Purple Fingerling Potato, Charred Onion, Romesco Sauce

SIMPLE GRILLED GROUPER:

Parmesan Grits, Spinach, Black Garlic Basil Cream

PAN SEARED SCALLOPS:

Celery and Turnip Root Puree, Spinach, Shitake Mushroom, Bacon, Beetroot Relish

BUCCATINI PASTA:

Wild Mushroom, Lacinato Kale, Butternut Squash Sauce, Pecorino, Black Truffle Oil, Fried Sage Breadcrumb

Dessert

RED VELVET CAKE:

Cream Cheese Frosting, Spiced Pecans

CHOCOLATE ESPRESSO CRÈME BRULEE:

Limoncello Cream

CRANBERRY & WHITE CHOCOLATE BREAD PUDDING:

Orange Bourbon Sauce