ROASTED BEET AND MANGO SALAD
shaved baby fennel, sicilian pistachio and feta cheese
red wine vinaigrette

BARTLETT PEAR AND CELERIAC SOUP
caramelized apples and toasted croutons
balsamic reduction

GRILLED LEEK SALAD
quail eggs, cherry tomato confit and idaho potato
whole grain mustard dressing

BLACK BASS CEVICHE
finger limes, pineapple and cirtus coriander
avocado purée

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SECOND

DAY BOAT CHATHAM COD 
romanesco cauliflower, leeks and marcona almond
vermouth emulsion

PAPPARDELLE
braised veal shank, tomato concassé and fontina cheese
veal jus

ROASTED FREE RANGE CHICKEN BREAST
cranberry beans, root vegetables and oven dried tomatoes
natural chicken jus

GRILLED HANGER STEAK
baby carrots and crispy fingerling potatoes
bordelaise sauce

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CHOCOLATE CREMEUX
salted caramel ice cream and pistachio sabayon

A TRIO OF SORBETS
composed daily

GOTHAM CHOCOLATE CAKE
served warm with seasonal ice cream