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| First Course haricot beurre, boston lettuce, toasted hazelnuts, mozzarella, shallots, onions, walnut vinaigrette |
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| Duck Tenderloin asparagus risotto, banyuls vinegar jus, julienne endive |
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| Brown Butter Roasted Whitefish béarnaise mousseline, heirloom tomatoes, herb salad |
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| Pumpkin Cake/ Cinnamon Chantilly orange coulis |
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| Crudo $13 hamachi, pink grapefruit, avocado, serrano peppers, ponzu sauce |
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| Crispy Lobster Club Sliders $16 "savannah style," pancetta, beirloom tomato, spicy russian dipping sauce |
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| Green Chili Burger $13 paso prime grass fed, oregon cheddar, spicy russian, onion |
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| Sangria Pitcher $21 |
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| Lemon Scented Risotto with Seared Scallops & French Beans lemon scented risotto, parmesan cheese, seared french beans, seared scallops |
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| Chocolate Banana Crème Brulee |
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| Sangria |
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| Lump Crab Cakes with Remoulade jumbo lump crab cakes, frisee lettuce, quince vinaigrette, remoulade sauce, lemon wedge |
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| Butterscotch Pot de Creme butterscotch custard, fine sea salt |
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| Local Cheese Plate with Quince Jam & Natural Honeycomb chef's choice of two cheeses, quince jam, natural honeycomb, rosemary leaves, port wine reduction |
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| True Day Boat Scallop "Rossini" |
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| Torchon & Crisp Foie Gras red beets, endive, celery, aged balsamic |
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| Prime Beef Rib Eye & Braised Beef Cheek cured foie gras, leeks, white mushrooms, foie gras parfait |
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| Amuse Bouche grape coated with coat cheese & pistachio |
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| Basil Brioche, Bacon |
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| Foie Gras Cromesquis |
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| Foie Gras Flan, Blood Orange Gelée, Toasted Hzelnut Foam |
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| Truffled Foie Gras Agnolotti chicken oysters and its consommé |
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| Roulade of Foie Gras & Eel rice paper, cauliflower couscous, smoked cabbage emulsion |
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| Prime Beef Rib Eye & Braised Beef Cheek cured foie gras, leeks, white mushrooms, foie gras parfait |
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| Peppercorn & Salt for the Beef |
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| Mashed Potato |
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| Something Sweet with Foie |
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| Cookbook from the Restaurant Chef |
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| Complimentary Dessert |
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| Complimentary Dessert |
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| Picture with Josiah Citrin - Chef & Owner of the Restaurant |
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| Exclusive Private Tour of the Kitchen |
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| Exclusive Private Tour of the Kitchen |
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| Cooking Dish Exclusive Private Tour of the Kitchen |
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| Cheese Cart |
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| Precious Truffles |
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| Pot de Crème passion fruit infused custard with a coconut glaze & vanilla shortbread cookies |
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| Rillettes au Poulet rillettes of shelton farms chicken, preserved meyer lemon & pecans with pickled grapes, frisée salad & fines herbes |
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| Truite Grenobloise pan-roasted idaho trout, cauliflower, capers, lemon confit, brioche croutons & beurre noisette |
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| Poitrine de Porc crispy pork belly with butternut squash & forest mushroom risotto |
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| Bouchons valrhona chocolate brownies with chocolate sauce & vanilla ice cream (supplement $2.00) |
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| Crème Caramel caramel custard |
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| Bread |
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| Anjou, Château Soucherie '09 $40 |
