Seasonal ingredients, globally inspired flavors, thoughtfully crafted. Each menu is tailored to your tastes, preferences, and gathering.
5 – Course Dinner (Chef’s Table Experience)
Endive Boats with Truffled White Bean Purée
Lemon · Zanzibar pepper · micro chervil
Seasonal Harvest Salad
lemon cucumber · carrot ribbons · WildSpice Cranberry-Ginger Vinaigrette
Butternut Bisque
Coconut cream · shallot · cinnamon
Main Course | Choose one
Silky 30-Hour Pastured Short Ribs
Fennel–shallot purée · Aleppo pepper · root vegetables
Five-Spice Sous Vide Wild Salmon
WildSpice Goji Glow Glaze · roasted fennel, purple cauliflower & sweet red onion
Creole Seared Lion’s Mane Mushroom Steak
Garlic root mash · chef-grown microgreens
Poached Pears in Cider
Warm spices · orange zest · toasted hazelnuts
