Petite Experience
S E AS O N A L T WO C O U R S E
$85 PER PERSON
| WINE PAIRING $45
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
I ROAST E D B U T T E R NU T & APPLE B IS Q U E smoked gouda crouton, creme fraîche, chili oil, crispy pancetta SP I C E D P E AR & B U T T E R NU T SQ UAS H SALAD kale and arugula, spiced pears, fried butternut squash, blue cheese, toasted walnut and orange zest gremolata, whole grain mustard and sorghum vinaigrette B ABY B E E TS & ST R ACC IAT E LLA citrus and whole grain mustard marinated baby beets, puffed sorghum and quinoa, aleppo pepper honey, living springs local microgreens, rye tuiles
II BU T T E R MI L K GL A ZE D F R I E D RAB B IT parsnip and fennel purée, roasted pears, shallots and apples with bacon jam, whole grain mustard buttermilk cream GR IL L E D R AC K O F LAMB maple ancho glazed parsnips, cauliflower and courgette gratin, creamy lemon and garlic labneh, crispy courgette chips, balsamic reduction S E A R E D S E A S C A L LO PS gruyère, roasted pumpkin and caramelized shallot risotto, white wine wilted greens, crispy pancetta, tarragon lemon buerre blanc P E C AN C U R RY C R U ST E D H ALIB U T butternut and sweet potato fettuccine, cream of chard, kale and spinach, grilled lime CO GNAC GL AZE D DU C K B RE AST crispy maple sherry brussel sprouts, maple pumpkin paprika purée, fried maitake mushrooms, cognac gastrique glaze MU S H R O O M & L E E K R AVIO LI sautéed mushroom, leek and stracciatella filling, fried hazelnuts, roasted mushrooms, truffle cream, parmesan brioche crumb
AVAILABLE MONDAY - THURSDAY