SAMPLE WEEKEND Please contact us with any (Tasting only) dietary restrictions or Menu changes daily based on local requests. We are happy to and seasonal availability. accommodate most with A la carte menu only available advance notice. Tuesday - Thursday. Seasonal Tasting Menus All tasting menu options are ’s selection.

FOUR COURSES SIX COURSES FIVE COURSES 79 per guest | 35 wine pairing 99 per guest | 55 wine pairing 89 per guest | 45 wine pairing First First Course First Course PISTACHIO SOUP PISTACHIO SOUP QUIESSENCE CHEF'S SPREAD Goat Cheese Mousse, Fried Goat Cheese Mousse, Fried Local Cheese, Cured Meats, Brick Pork, Poached Figs, Calabrian Pork, Poached Figs, Calabrian Oven Baked Artisan Loaves, Chili Paste, Edible Flowers Chili Paste, Edible Flowers Seasonal Jams Second Course Second Course Second Course AGED AZ BEEF CARPACCIO* PISTACHIO SOUP Garden Greens, Parmesan, Blue AGED AZ BEEF CARPACCIO* Goat Cheese Mousse, Fried Cheese Aioli, Tempura Herbs, Garden Greens, Parmesan, Blue Pork, Poached Figs, Calabrian Pickled Shallots, Bread Spoons Cheese Aioli, Tempura Herbs, Chili Paste, Edible Flowers Pickled Shallots, Bread Spoons Or Third Course "SOIL & SEED GARDEN" Third Course AGED AZ BEEF CARPACCIO* BEET SEMI SALAD Garden Greens, Parmesan, Blue Forno & Chioggia Beets, Blue Cheese CRISPY SKIN STEELHEAD TROUT Cheese Aioli, Tempura Herbs, Aioli, Roasted Hazelnuts, Baby Arugula, Creamy Lentils, Shaved Asparagus, Dashi Foam, Pickled Shallots, Bread Spoons Crimson Apples, Sunchoke Chips, Mint Dill, Smoked Trout Roe, Sugar Snap Peas, Or Third Course Fennel, Turnips "MEAT SHOP" PORK BELLY POTATO GNOCCHI Guinea Hen Confit, Butternut Or Kimchi, Apples, Tart Cherries, Peanuts, Honey Gastrique, Maple Mascarpone, Mint Squash, Oven Dried Tomatoes, SEARED "LA BELLE FARMS" Rainbow Chard, Chervil Fourth Course DUCK BREAST* POTATO GNOCCHI Fourth Course Fried Quinoa, Spring Onion Puree, Radish, Guinea Hen Confit, Butternut CRISPY SKIN STEELHEAD TROUT Apple Butter, Poached Apples, Sicilian Squash, Oven Dried Tomatoes, Creamy Lentils, Shaved Asparagus, Dashi Cauliflower, Nasturtium Rainbow Chard, Chervil Foam, Dill, Smoked Trout Roe, Sugar Snap Peas, Fennel, Turnips Fifth Course CRISPY SKIN STEELHEAD TROUT Or BRIOCHE BREAD PUDDING Creamy Lentils, Shaved Asparagus, Dashi Foam, SEARED "LA BELLE FARMS" Cajeta Ice Cream, Razz Cherries, Dried Dill, Smoked Trout Roe, Sugar Snap Peas, Cranberries, Almonds & Bourbon Anglaise DUCK BREAST* Fennel, Turnips Fried Quinoa, Spring Onion Puree, Radish, Or Apple Butter, Poached Apples, Sicilian SEARED "LA BELLE FARMS" Cauliflower, Nasturtium DUCK BREAST* Dessert Fried Quinoa, Spring Onion Puree, Radish, Apple Butter, Poached Apples, Sicilian BRIOCHE BREAD PUDDING Cauliflower, Nasturtium Cajeta Ice Cream, Razz Cherries, Dried Dessert Cranberries, Almonds & Bourbon Anglaise BRIOCHE BREAD PUDDING Cajeta Ice Cream, Razz Cherries, Dried Cranberries, Almonds & Bourbon Anglaise Or CHOCOLATE HAZELNUT PIE Hazelnut Ice Cream, Strawberry Coulis, Candied Citrus, Cured Strawberry, Mint

* Items are cooked to order; consuming undercooked or raw meats and seafood may increase your risk of borne illness.

Executive Chef /Owner: Dustin Christofolo – Executive Sous Chef: Anthony Apolinar

Our dining experience is meant to be enjoyed at a leisurely pace as each is crafted to order.