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FIRST COURSE
Black Cod with Saffron Fennel Fume
Celery Heart, Orange, Fondant Potatoes, Salt Cured Olives

SECOND COURSE
Pepper Crusted Tuna 
County Line Kale, Sky Hawk Oil & Pomegranate Vinegar and House-made Bacon Bits

THIRD COURSE
Lamb Agnolotti Pasta
Fresh Beet, Goat Cheese Snow, Spiced Tomato & Golden Raisin Chutney with 30 Year Balsamic

FOURTH COURSE
Painted Hills Ribeye en Croute
Truffle Cream Spinach & Sauce Perdigourdine

FIFTH COURSE
Chef’s Selection Desserts
with Coffee