Main Course

8 oz 45-day dry-aged filet mignon with pommes purée, haricots verts, bone marrow jus, and truffle butter

Pacific halibut with saffron-scented cauliflower purée, caperberry relish, preserved lemon beurre blanc, and crispy capers

Slow-rendered duck breast with roasted stone fruit, farro risotto, wilted Swiss chard, and a cherry-port reduction

72-hour braised American Wagyu short rib with celery root gratin, horseradish gremolata, and smoked demi-glace

Arborio risotto with porcini, chanterelle, and maitake mushrooms, aged Parmigiano-Reggiano, and white truffle oil