Menu 1
- Appetizers: Select two
- Bread: Artisan bread display with sweet butter
- Amuse: Smoky sriracha crab with cucumber and avocado
- Starter: Port-poached pear, Maytag blue cheese, endive, candied walnuts, and vanilla shallot vinaigrette
- Intermezzo
- Entrée: Chateaubriand with fine herbs, Cabernet demi, pickled mustard seeds, fondant potatoes, and heirloom carrots
- Dessert: Chocolate espresso crème brûlée