Brussels sprout leaves, garnet yam hash, squash puree, hazelnut vinaigrette and cider-pork glaze.
Romesco sauce, bacon roasted Brussels sprouts, marcona almonds and sherry brown butter.
Parisian gnocchi, green beans, artichoke hearts, piquillo peppers, Meyer lemon buerre blanc and salsa Verde.
Shoestring potato cake, orange-sherry glaze, Spanish olives and roasted fennel.
Chili crust, Yukon gold mashed potatoes, grilled broccolini, red pepper coulis and chimi churi.
Roasted mushroom and parsnip risotto, lamb jus and almond gremolata.
Crispy anson mills grits cake, roasted carrots, mustard greens and demi glace.
Brioche bread pudding, toasted coconut ice cream, caramel sauce and toasted coconut.
Gluten free chocolate cake and Chantilly cream.
Fresh fried doughnuts with a seasonal fruit compote.
Brown sugar roasted banana, salted caramel ice cream, brownie crumbles, toasted coconut and caramel sauce.