Jeffery's

roasted butternut squash with duck and star anise consomme, duck bacon

beet root, cornichons, slow roasted figs and cipollini onion marmalade

opal basil mayonnaise, pickled tomatoes

candied orange and ginger remoulade

heirloom tomato confit, avocado, cucumber, mango and couscous, pummelo vinaigrette

mediterranean white anchovy, duck confit and humboldt fog crostini, braised tomatoes

rosemary mustard, mache, salsify and carrot petals

mixed greens, coach farm goat cheese, duck bacon, crushed hazelnut, lemon mustard vinaigrette three-minute poached egg

in lobster bisque with white truffle oil

cucumber, tomato and israeli couscous salad, grapefruit champagne beurre blanc

lemon confit, basil and english pea risotto, nantucket bay scallops and rock shrimp, lobster glaze

soft polenta and farm vegetable fricassee, cabernet mustard demi-glace

Burgundy, fontina cheese and porcini mushroom risotto, pearl onions, mushrooms, bacon coxcomb and blistered cherry tomatoes

stuffed with cremini mushrooms and duck confit with cassoulet and caramelized onion cream

strozzapretti pasta with sliced chicken and exotic mushroom fricassee in white truffle cream

with grilled portobello and asparagus, rosemary lemon gremolata