BEEF TENDERLOIN CROSTINI AU POIVRE Seared beef tenderloin atop grilled rosemary focaccia with black pepper jus reduction, crispy shallots, and watercress. CHICKEN LIVER MOUSSE TARTLET Silky chicken liver mousse infused with cognac and herbs, served in a crisp tart shell with fig mostarda and micro chervil. HERB CRUSTED LAMB CHOP Grilled lamb chop coated with parsley, garlic, and fresh herbs, finished with a rosemary reduction. HEIRLOOM TOMATO TARTARE Finely diced heirloom tomatoes dressed with olive oil, basil, shallots, and aged balsamic, served on a crispy polenta crisp and finished with pine nuts.

Shaved Fennel, French Radish, Golden Beet, Fine Herbs, Champagne Vinaigrette, Toasted Hazelnuts Crisp Little Gem hearts paired with shaved fennel, French radish, golden beet, and delicate herbs. Finished with a bright Champagne vinaigrette and toasted hazelnuts.

RED WINE BRAISED PRIME BEEF SHORT RIB Potato Purée with Olive Oil, Glazed Baby Carrots, Charred Pearl Onion, Bordelaise Jus Prime beef short rib slowly braised in red wine and aromatics, served over silky olive oil potato purée with glazed baby carrots and charred pearl onions. Finished with a rich Bordelaise reduction. ROASTED MEDITERRANEAN BRANZINO Saffron Freekeh Pilaf, Fennel Confit, Preserved Lemon, Herb Emulsion Pan roasted Mediterranean branzino served atop saffron freekeh pilaf with slow cooked fennel confit and preserved lemon. Finished with a vibrant herb emulsion. WILD MUSHROOM & WHITE BEAN CASSOULET Confit Tomatoes, Crispy Leeks, Red Wine Reduction, Herb Gremolata A refined vegetarian interpretation of a French cassoulet featuring slow-cooked gigante beans, roasted wild mushrooms, confit tomatoes, and crispy leeks. Finished with red wine reduction and fresh herb gremolata.