Wedge Salad
romaine wedge, white truffle infused blue cheese dressing, bacon lardons, grape tomatoes, purple onions, blue cheese crumbs
2nd Course
Oyster Flight collard green Rockefeller, maître d’ char grilled, red wine mignonette
Eat My Beets beet gratin with pistachio crumble, roasted beets, fried shaved beets, beet puree, herb oil
3rd Course
Cast Iron Ratatouille squash, zucchini, egg plant, topped with fried egg and parmesan
Main Course
20 oz Bone-in-Ribeye +50
Petit Filet +10 64 day dry aged, Snow’s Bend Farm veggies, garlic mashed potatoes, horseradish cream sauce, black garlic and truffle flake salt
Fried & Cured Duck Breast chicken fried, cured and seared, sweet potato ragù,
smoked mushrooms, gnocchi, Empress gin gastrique
Whole Fish (to be determined) grilled, oyster primavera, vine fried tomatoes, tomato caper beurre blanc
