3rd & 3rd Menu

crème fraiche gruyere cheese

purple kale, balsamic reduction, baby carrots, pickled watermelon rind, preserved blood orange vinaigrette

dates, grape tomatoes, manchego, candied pecans, sherry shallot vinaigrette

sage brown butter. butternut squash puree, duck demi, mache lettuce

two, seared and basted in thyme butter, corn succotash, lemon cloud

parmesan crusted cream of spinach

mushroom ragout, pan jus

leaf lettuce, onion, tomato and balsamic red onion jam on brioche pepperjack, swiss, cheddar, blue

olive raisin tapenade, tomato jam, crostini, frisee

sweet chili glaze, corn sauce , pickled vegetables

soy balsamic glaze, tomatillo salsa, pickled vegetables

tomato onion jam, pickled vegetables