TENDER GREENS SALAD

Fourme d'Ambert, Roasted Celery Root, Candied Walnuts

Maple Syrup-Walnut Vinaigrette

HEART OF PALM

Mint Green Curry, Passion Fruit

Chickweed Salad, Caper Leaves

WINTER MUSHROOM CONSOMMÉ

Pioppini Mushrooms, Enoki Tempura

Layered Pasta, Tahoon Cress  

MINNESOTA WILD RICE

Cucumber, Toasted Kasha

“Dill Vodka Beurre Blanc” 

KRIEK BEER BRAISED RED CABBAGE

Glazed Kohlrabi, Purple Kale

Cranberry, Spaetzle

WINTER SQUASH
Millefeuille Butternut Squash,

Taggiasca Olives, Red Mustard

PUNTARELLA

Lemon-Mint “Beurre Composé”, Cous Cous

Black Butte Chickpeas, Citrus Fern  

BELUGA LENTILS
Cauliflower, Nasturtium

"Sauce Dubarry"

MONT BLANC

Chestnut Rum Mousse, Crystalized Cassis, Vanilla Chantilly

Smoked Polynesian Dark Chocolate Ice Cream

VACHERIN

Vanilla Kalamansi Sherbet, Ricotta Chantilly

Buddha Hand Confit, Lemon Verbena Meringue

PAIN D'ÉPICES

Gingerbread Biscuit, Cranberry Confiture

Honey Roasted Pear, Pear Cider Sorbet

TANNEA

Madagascar Milk Chocolate Cream

Praline, Pecan Biscuit

MEKONGA

Vietnamese Dark Chocolate, Coconut Milk Jam

Caramelized Black Sugar

ARTISANAL CHEESES

Selection From Around the World By Pascal Vittu

Supplement  $29