Mistral

Avalon 4.

Cod 4.

20 ounce.

Chestnut-apple stuffing, sweet potato mash, and cranberry demi-glace.

Harissa sweet potato, balsamic honey gastrique, and fresh herbs.

Mild cow, sheep, goat milk cheese, herbed panko breading, and red sauce.

Romesco, fondant potatoes, Spanish style chorizo, and pickled mustard seeds.

Served with short rib ravioli.

Spiced couscous, dried currants, tomato-cucumber salad, and tzatziki sauce.

Caraway brioche bun, garlic aioli, glazed shallots, red rock cheddar-bleu, potato wedges, and giardiniera.

Airline breast, za'atar-honey BBQ sauce, cannellini bean ragout, and braised savoy cabbage.

Tomato braised with brown butter polenta, oyster mushrooms, and herb salad.

Brown rice, acorn squash, and creamy harissa broth.

Pan-seared flat iron, demi-glace, and chermoula.

Grapefruit syrup and pistachio brittle.

Layered filo dough with pistachio, hazelnut, and walnut.

Dark chocolate buttercream and caramel sauce.

Classic Spanish flan with valentine coffee.