Parsnip Puree

Black Pepper Hazelnuts, Cider Reduction and Fried Sage

Fresh Duck Egg Pasta

Truffle Butter, Roasted Black Maitaki Mushrooms, Chives and Fresh Perigord Truffles

Cedar Roasted Hawaiian Kanpachi

Charred Cauliflower & Radicchio Salad, topped with a Savory Barberry Pine Nut Granola

Dry Aged Heirloom Golden Chicken

Fermented Honey and Banyules Vinegar Glaze, Roasted Gold Beets, Crispy Delicata Squash, Pickled Onions, Parsley and Tahini Sauce

Seared Texas Wagyu Striploin

Garlic Chive Spatzle, Savory Apple Horseradish Relish

Blumen Eight Alpine Cheese

Honey, Pink Peppercorn Brioche

Cinnamon Leaf Roasted Quince

Candied Hazelnuts and Whipped Creme Fraiche