Menu items may vary depending on the availability of ingredients. Some dishes may show up for just a few days, while some may be served for several weeks. The menu may change without notice.

Vegetarian options upon request.

First Course:

Salad of Roasted Piquillo, Smoked Poblano, and Yellow Pepper-Citrus Purée with Pepper Cress

Second Course:

Sweet Meat Pumpkin Chowder with Fresh Manilla Clams and Bacon

Third Course:

Fresh Porcini Papardelle with Chantrelle Mushrooms, Spinach, and Grana Padano

or

Butternut Squash Gnocchi with Duck Confit, Figs, and Prosciutto di Parma

or

Braised Strawberry Mountain Short Rib Agnolotti with Garlic and Pine Nuts

Fourth Course:

Butter Poached Salmon with Marcona Almonds, Citrus, Olives, and Cheesecake

or

Lardo Wrapped Japanese Hamachi with Carrots, Corn, and Truffled Hamachi Broth

Fifth Course:

Kookoolan Farm's Guinea Hen with Buttermilk-Chesnut Purée, Apple, and Foie Gras

or

Imperial Ranch Lamb as Root Vegetable Hash, Tartare, and Seared Sweetbreads

or

Oregon Fallow Venison with Purple Cauliflower, Lobster Mushroom, Brussel Sprouts, and

Star Anise Honey