Roasted Root Vegetable Soup
Sherry Cream

Oysters on Half Shell
Pink Peppercorn Mignonette, Golden Trout Caviar

Butter leaf Lettuce Salad
Champagne Vinaigrette, Candied Walnuts, See Canyon Apples

Grilled Spot Prawns
Blood Orange, Ginger Aioli, Crispy Leeks 

Hazelnut Ricotta Raviolo
Currants, Brussels Sprouts, Brown Butter, Crispy Sage

Pan Roasted Arctic Char
White Rice, Lemon Ginger Buerre Blanc, Sautéed Bok Choy

Stuffed Pork Loin
Roasted Garlic Potatoes, Arugula Pesto, Wilted Bloomsdale Spinach

Grilled 10 oz Ribeye
Horseradish Potatoes, Braised Kale and Cranberry 

Chocolate Roulade
Brandied Cherries, Meringue Mushroom

Classic Vanilla Crème Brulee
Neapolitan Shortbread

$55

Executive Chef Jacob Moss
Executive Chef Maegen Loring