Amuse
Roasted Chestnut and La Bella Foie Gras Mousse
spiced almond crumble, bourbon crème, winter apple
First Course
Nantucket Diver Scallop Rockefeller
kern farm spinach ragout, crisp shallot, pork belly, parmesan duet
Soup Course
Mao Farm’s Butternut Squash Bisque
winter seed medley, coconut, local sage
Entrée Course
Mint Encrusted Free Range Rack of Lamb
winter thyme gnocchi, confit root vegetables, kale pesto,
local winter squash ribbons, red wine demi-glace


Dessert Course
Wicked Harvest Eggnog Crème Bruleé cinnamon cloud, blood orange preserve, pecan duet