Roasted Butternut Squash Soup. Smoked Bacon Foam, Sage, Toasted Pumpkin Seeds

Citrus Beet Salad. Pear, Endive, Fennel with Citrus Vinaigrette, Spiced Walnuts Valdeon, Mint Yogurt

Foie Gras Creme Brulee w/Macadamia nuts

Pheasant Cassoulet. Braised Pheasant, Cavalo Nero, Spiced Cannellini Beans, Chorizo

Mori, Japanese Sea Bass (catch of the day). Yukon Gold Potato Purée, Wilted Arugula, Sauce Vierge

Ikebana Sushi Platter. Chef’s Selection of Fourteen Piece Sushi and Sashimi