To begin

Arancini
Fennel pollen, lemon, roasted pepper arabiatta

Warm pickled beet
Chevre, toasted pecan, birch syrup

Dinner

Roasted pumpkin and apple potage
garden aromatics, buckwheat toast

Albacore tuna crudo
Olive, garden herbs, pickled shallot, flower petal

Herb crusted halibut
Parsnip chip, sunchoke puree, seasonal vegetables, mille feuille potato, winter herb beurre blanc

Smoked poached quince
Gelato, walnut cake, pinot noire