Late Harvest Spinach Salad with Duck Confit
Clementines, Beignets and Brie
Raindrop Farms Heirloom Tomatoes
Creamy Black Garlic Vinaigrette, Arugula and Maldon Sea Salt
Smoked Duck Breast with Whole Grain Mustard “Caviar”
Kabocha Squash Cream, Goat Cheese and Griottine Vinaigrette
Maple Glazed Day-Boat Scallops
Butternut Risotto, Swiss Chard, Candied Sage and Pomegranate Gremolata
Tasmanian King Salmon
Chermoula, Roasted Eggplant, Petite Swiss Chard and Grapefruit
Berkshire Pork Prime Rib
Caramel Apples, Pearl Onions, Spinach and Sweet Potato Gnocchi
Colorado Lamb
Garlic Mint Pesto, Anson Mills Grits, Heirloom Carrots and Lavender Jus
Prime Beef Tenderloin, 10oz. Center Cut
Asparagus and Sauce Béarnaise
Juniper Smoked Venison Loin
Persimmon Guajillo Chutney and Roasted Parsnip Purée
Whole Roasted Mediterranean Bronzini
Dungeness Crab, Shaved Fennel, Piquillo Pepper and Lemon Pernod Salad
Chef John Brand 