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Appetizers

Twirl of Serrano Jamón with Quince and Manchego Cheese

Ginger Chicken in Savory Cones with Mango Salsa

Petite Pastrami Slider with McClure’s Pickles, Gruyere and Spicy Mustard on Gruyere Roll

Spring Lamb Lollies with Mint Jalapeño Pesto and Onion Marmalade

Pizzette of English Peas, Mushrooms, Truffle Salt, Extra Virgin and Homemade Ricotta

Seared Tuna Nicoise in Red Rose Potato Cup with Tapenade, Caperberry and Quail Egg 

Amuse Bouche

Fava Beans with Pecorino Romano, Lemon and Extra Virgin Olive Oil

First Course

Butter Leaf Lettuce Flower with Avocado and Cabrales and Frizzled Shallot

Second Course

Spring Vegetable Puree, Venetian Risotto Arancini with Robiola Center and Shaved Grana Padano

Third Course

Dry-Aged New York Steak with Italian Salsa Verde over Spring Corn and Mascarpone Polenta

Dessert

Vahlrona Chocolate Tart with Chocolate Graham Crust and Bittersweet Ganache with Dulce Del Leche, Kettle Corn and Chocolate Pop Rocks