First Course

PSI Seafood Chowder, Corn, Smoked Bacon, Cream, Petite Greens

Field Green Salad, Belgian Endive, Cranberry Vinaigrette
Spiced Walnuts, Roasted Butternut Squash, Pears, Point Reyes Blue

Marinated Yellowfin Tuna & Salmon Poke, Sesame Ginger Vinaigrette
Peppers, Wasabi Tobiko, Cilantro

Beef Tartare Toast, House Honey Wheat Boule, Fresh Horseradish
Crispy Capers, Pickled Red Onion, Celery

Pan Roasted Salt Cod Cake, Crispy Mac & Cheese
Smoked Tomato Puree, Jicama Slaw

Duck Confit Napoleon, Goat Cheese, Duxelles
Herbed Crème Fraiche, Pickled Cherries

Second Course

Oven Roasted Free Range Turkey, Pan Roasted Vegetables, Brioche Stuffing
Cranberry, Potato Purée, Giblet Gravy

Roasted Leg of Venison, Roasted Squash Risotto
Haricot Verts, Carrots, Venison Jus

Wagyu Flat Iron, Potato Gratin, Swiss Chard, Wild Mushrooms, Bordelaise

Crispy Black Sea Bass, Melted Leek Fondue, Roasted Cauliflower
Potato Gnocchi, Barolo Sauce

Pan Roasted Dover Sole, Cockles, Mussels, Fingerlings
Fennel, Whole Grain Mustard Lemon Butter

Third Course

Steamed Apple Pudding, Burnt Apple Caramel, Vanilla Ice Cream

Spiced Pumpkin Cheesecake Tart, Fall Spices, Mixed Berries, Micro Mint
Whipped Cream, Shaved Chocolate

Chocolate Panna Cotta, Berry Purée, Almond Brittle

Cranberry Crisp, Almond Crumb, Maple Walnut Ice Cream


Adult Prix Fixe   65
Children Prix Fixe   35


Executive Chef      Carl Messick                         Sous Chef      Jeremy Palumbo