Caramelized Brussels, Sweet Potato, Golden Raisin Compote, Hummus, Sambal and Peanut Sauce.
Bruschetta
Seared Duck Breast, Crispy Gouda Ravioli, Mushroom Duxelle, Watercress, Pickled Red Onion
Braised Cuttlefish Ink, Cuttlefish Ink Lorighittas Pasta, Black Garlic Cloves
Braised Short Rib Forma Crispy Chickpea Salad, Red Wine Brodo
Oxtail Mezzaluna Pasta, Carrot Puree, Red Wine Gastrique, Macerated Shallot, Herb Frite, and Rye Berries.
Lamb Confit filled Tortellini Marinated Feta, Tomato Brodetto.
Scallop Ceviche, Citrus Brodo, Sweet Peppers, Asian Pears, and Basil Sourdough Crostini.
Cornflake and Seasame Seed Crusted Trout, Smoked Paprika Aioli, Yukon Dill Chips.
Braised Pork filled Conchiglie Hatch Chile Custard, Herb Chevre.
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Open Faced Lasagna filled with Chicken Confit and Sweet Peppers.
Seared Gnocchi Chicken Confit, Pecans, Red Wine Gastrique, Butternut Squash Puree
Crispy Testarolo batter Smoked shiitake, Cherry Tomato, Beef Fat Bearnaise
Semolina Battered Hatch Chile Relleno Avocado emulsion, Crispy Mortadella
Braised beef filled Mezzaluna Glazed Carrots, Watercress
Lamb Confit Creamed Corn Tart, Herb Salad
Chorizo filled Cappelacci Salsa Macha, Confit tomatoes, Charred onion
NY Strip Smoked Gouda Risotto, Blistered Tomatoes Pecorino Romano
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Copyright © 2025 Chef Erik Trotman. All Rights Reserved.