A La Carte Dining (Members Only)

Roasted quail with caramelized onion, currants, spaghetti squash, quail egg, topped with pomegranate drizzle.

Roasted beets, fried goat cheese, pickled red onion, orange supremes and champagne vinaigrette.

Toasted pumpkin seeds, pickled cranberry.

Cabernet mignonette, cocktail sauce, fresh horseradish.

Jumbo lump crab, microgreens, olive oil, sriracha embellishment.

Sriracha oil, tomatillo-avocado salad, cucumber emulsion, gaufrette potato.

Arugula, smoked tomato vinaigrette, roasted tomato, feta, parmesan remoulade.

Cocktail sauce, fresh horseradish, lemon.

Beautifully presented and served with cabernet mignonette, cocktail sauce & fresh lemon. Market price.

Pecan crumble, fried leeks.

Clams, scallops, shrimp, lobster, carrots, potatoes.

Heirloom tomatoes, arugula, basil oil, blueberry-pomegranate vinaigrette, pistachio dust, smoked salt.

Delicata and butternut squash roasted and topped with manchego cheese, toasted almonds, and dried cranberries. Served with cranberry vinaigrette.

Baby iceberg lettuce, oven-roasted tomato, bleu cheese dressing, bacon crumble.

Heart of romaine, parmesan crisp, herbed croutons, alici anchovy.

Tender pan seared red tail tenderloin, espresso rubbed for depth of flavor. Served with creamy gratin potato, grilled broccolini, and an Amarena cherry demi-glace.

Roasted spaghetti squash, pear, and gold fig farro, sage brown butter sauce.

Organic free range statler breast of chicken, cranberry apricot sage stuffing, roasted cippolini onion, jus natural.

Forest mushrooms, pearl onions, parsnips, fingerling potatoes, herbs, and red wine veloute. Baked under a puff pastry crust.

Pappardelle pasta, truffled ricotta.

Butternut squash & caramelized onion risotto, spiced pumpkin puree, brussels sprouts, with a pomegranate glaze.

Filet of gray sole, egg battered and sautéed. Served with shrimp and tomato risotto, haricot vert, garlic-caper butter sauce.

12oz NY prime strip steak, black truffle mashed potato, roasted baby carrots, sauce au poivre.

Roasted leek mashed potato, grilled asparagus, red wine demi-glace.

Wakame, tobiko caviar, purple forbidden rice, cucumber, pickled ginger, ponzu vinaigrette, wasabi aioli.

Topped with jumbo lump crab, sauce béarnaise.

Roasted fall vegetable & quinoa filling, cranberry vinaigrette drizzle.