Menus with more than 6 courses available upon request. All menus are fully customized and individually crafted to fit your personal dining preferences, as well as the dietary needs of your guests. Themed and Seasonally-driven Chef’s Choice menus are also always available.
Six Course Extravagant Sample Menu ($300+/person + FWC)
First Course
Roasted duck heart. Honey poached cranberry. Foie gras mousse. Kabocha tot. Cedar syrup.
Second Course
Grilled octopus. Romesco emulsion. Cuttlefish ink linguine carbonara. Egg yolk. Guanciale. Pecorino Romano. English pea puree. Baby sage. Black trumpet caviar.
Third Course
Braised beef short rib. Borscht. Beet textures. Bone marrow textures.
Grilled bread. Bourbon luge.
Fourth Course
Pineapple passionfruit sorbet. Thai Basil Syrup.
Fifth Course
Cornish game hen. Candy roaster squash risotto. Mustard greens. Mushrooms. Apple black garlic gastrique.
Six Course
Dark chocolate sponge. Sour cherry. Chocolate textures. Meringue. Kirsch whipped cream. Chocolate soil.
5 Course Sample Menu ($250/person + FWC)
First Course
Cream of wild mushroom soup. Mushroom textures. Fennel. 63-degree egg yolk. Chicken skin cracklin’.
Second Course
Mixed greens. Honey poached cranberries. Chevre mousse. Candied nuts. Cranberry walnut vinaigrette.
Third Course
Pan seared diver sea scallop. Corn milk puree. Seasonal pickles. Tangerine gastrique.
Fourth Course
Sous vide pork tenderloin. Papas bravas. Blistered vegetable blend. Onion soubise. Cherry butter gastrique.
Dessert
Strawberry textures. Lemon vanilla sponge cake. Vanilla chantilly. Brown butter streusel. Mint.
4 Course Sample Menu ($200/person + FWC)
First Course
Ahi tuna carpaccio. Ponzu vinaigrette. Jalapeño Passionfruit aioli. Cara cara caviar.
Second Course
NC Hushpuppy shrimp. Tomatillo chow chow. Peach bbq. Cornbread crouton. Grilled lime.
Main Course
Jerk salmon. Roasted pineapple. Coconut rice and peas. Escabeche. Plantain cake.
Dessert
Spice cake. Tropical fruit. Rum milk gel. Hibiscus lemongrass syrup. Pineapple passionfruit sorbet
Three Course Sample Menu- $175/person + FWC
First Course
Mixed green salad. Stilton blue cheese. Candied spiced pistachio. Asian pear.
Main Course
Buttermilk Cornish game hen. Brown butter potato mousseline. Smoked cedar roasted vegetables. Foraged mushrooms. Aged cherry gastrique. Pickles.
Dessert
Callebaut dark chocolate pots du creme. Vanilla chantilly. Salted chocolate soil. Raspberry.
*Consuming raw/undercooked shellfish, meat, eggs, poultry, mushrooms, and seafood may increase your risk of food born illness, especially if you have certain medical conditions