Foundation Room

Sambal oelek aïoli, ponzu sauce.

roasted corn, lime broth, marinated radish.

Yogurt and curry marinated with pineapple-ghost chili jam.

Diced avocado, aji amarillo, shaved radish, chili garlic, micro cilantro, French baguette crostini.

Roasted tomato, aged white cheddar, fries.

Chef's selection of three artisan cheeses and two cured meats with accompaniments.

Sweet jumbo lump crab, apple-fennel slaw, whole grain mustard sauce.

Grilled marinated prime steak with chimichurri.

Cucumber, green onion, cilantro, Asian BBQ sauce.

Texas beurre blanc, gorgonzola, micro celery.

Ground lamb, pine nut, cilantro yogurt, baby romaine, French feta.

Marinated head-on shrimp, cajun lemon-beurre blanc, grilled baguette.

Chef's selection of three artisan cheeses and two cured meats with accompaniments.

Sweet jumbo lump crab, apple-fennel slaw, whole grain mustard sauce.

Roasted corn, lime broth, marinated radish.

Market greens, seasonal garden vegetables, red wine vinaigrette.

Baby frisée, baby spinach, candied walnuts, french feta, cranberry vinaigrette.

Baby romaine, Parmesan tuile, crostini.

Baby iceberg, bleu cheese vinaigrette, grape tomato, duroc bacon.

8 oz angus, potato fondant, asparagus, truffle butter.

Parmesan potato stack, roasted pepper BBQ, apple fennel slaw, blood orange emulsion.

Smoked gouda, yellow corn grits, marinated Fresno pepper, poblano cream sauce, micro cilantro.

Eggplant, cilantro, mint, toasted peanuts, served with jasmine rice.

16 oz bone-in Angus, creamy fingerling potatoes, roasted pearl red onion, truffle butter

Butternut squash pancakes, forest mushroom, spinach, ham hock jus.

Smokey lardon red lentils, pear confit, pea shoot tendrils, pear gastrique.

Butternut squash salad, lobster pancetta relish, orange-chervil butter.

Dark chocolate cake, chocolate buttercream, smoky chocolate ganache, chocolate truffles.

Served with chef's selection of ice cream.

Bourbon vanilla gelato, pecan caramel.