Passed Hors d’oeuvres

MUSHROOM STUFFED WITH DUCK CONFIT + FOIE GRAS CARAMEL

ARANCINI WITH SPANISH CHORIZO + MANCHEGO

Dinner

HIBISCUS CURED HAMACHI CRUDO

carrot-coriander puree, prickly pear ponzu, candied jalapeno, furikake w/ toasted pepitas, radish, shiso

BRINE ROASTED PORK LOIN

aligoté potato puree, red wine reduction, pearl onions, whole roasted garlic cloves, blanched snow peas

ZAATAR GRILLED LAMB CHOP

slow roasted eggplant, Moroccan black olive relish, minted honey glazed carrots, roasted beet puree, red currant- pine nut- lemon- mint + blood orange citronette

PINOLE CAKE WITH RUMCHATA ICE CREAM, RUM HARD SAUCE

sugared mint leaves