PASSED APPETIZERS

Duck Confit Crostini, Herb Aioli, Apricot Chutney

Asian-Style Chicken Meatballs, San Bai Su

Maryland Crab Cakes with Lemon Caper Remoulade

Endive Petals, Blue Cheese Mousse, Brandied Cherry

Wild Mushroom Tart, Chèvre, Truffle, Chive

Crispy Pakora Battered Cauliflower, Chickpea Panisse Cake, Spicy Chili Cream

FIRST COURSE

Kale and Shredded Brussels Sprout Caesar | Manchego | Torn Rye Croutons | Crispy Chickpeas

Petite Baguettes and Rolls | Extra Virgin Olive Oil | Herbed Olive Oi

ENTRÉE

Smoked Pecan Crusted Chicken | Artichoke White Bean Cassoulet | Caramelized Brussels Sprouts |
Preserved Lemon Citrus Pan Gravy

Seared Manhattan Cut Strip Loin | Fondant Potato | King Mushroom | Charred Onion & Gelée |
Pickled Mustard Seeds | Currant Beef Reduction

Pacific Halibut | Butternut Squash Puree | Pear and Apple Chutney | Frisee

Vegetarian option

Roasted Gnudi | Brown Butter and Sage | Roasted Sweet Potato Hash | Charred Broccoli Florets

DESSERT

Apple Crostata, Salted Caramel Sauce, Vanilla Bean Ice Cream, Whipped Cream