amuse

mini spring roll, tamarind sauce

 
first course

oysters two ways
battered & fried, lime jalapano aioli, sliced pickled av cucumber
raw on shell, tobiko, pickled ginger, shallot mignonette
-or-
foie gras and brussels sprouts
seared foie gras, blanched brussels leaves, white balsamic vin, sweetened kumquats, foie gras torchon
-or-
chestnut mushroom soup.
carrot chips, truffled butter toast


second course

seared diver scallops
leek fondue, shaved bottarga, lemon 
-or-
dungeness crab linguine
sweet maine shrimp, uni sauce, herbed bread crumb
-or-
miso marinated black cod
grilled black rice, baby bok choy, meyer-lemon ponzu

 
third course

dry-rubbed, pan-seared venison
bonemarrow and chestnut, roasted salsify, pink peppercorn, Madeira demi glaze  
-or-
quail two ways
stuffed with duck confit and bacon
marinated and grilled. sauteed swiss chard, pinot noir pork sauce
-or-
grilled ribeye steak
sweet & sour fennel, potato puree, spiced vinegar sauce, pickled raisins

 
desserts

spiced pecan pie, bourbon cream
-or-
molten chocolate cake, vanilla, raspberry
-or-
cheese plate, quince puree, house-made crackers
$75.00 per person
optional wine pairings available
vegetarian and pescetarians available upon request

 
© The Good Fork