O C T O B E R
10/3 10/17
MENU
.
Amuse
.1
Scallop Crudo
persimmon, onion broth, chive
or
Ricotta Gnudi
braised pheasant, pecorino
.2
Endive Salad
madeira poached pear, pecan, forme d'ambre
.3
Roast Duck
creamed cabbage, scallion, port reduction
or
Fluke
leek, trout roe, vin juane
.4
Apple Crostata
apple cider Carmel