Some dinners never go out of style. This one just got a sharper suit. Take your seat at the Chef's Table and watch our Chef work through a six-course menu that honors the classics while giving each one a modern edge. You'll start with a Crab & Avocado Croustade: Butter-Poached Lump Crab over silky Avocado Mousse, brightened with Preserved Lemon, Chive and Microgreens. Next comes a Seared Sea Scallop on Sweet Corn Purée with Brown Butter Vinaigrette, Crisp Pancetta, Charred Corn and Chive Oil.
The menu keeps building from there. Wild Mushroom Agnolotti arrives with Roasted Wild Mushrooms in a Parmesan Fonduta, finished with Fresh Thyme and Black Truffle. The main course is Herb-Crusted Beef Tenderloin with golden Pommes Anna, Slender Asparagus, Roasted Shallot and a rich Cabernet Demi-Glace. A Lemon-Basil Granita made with Fresh Lemon, Basil and Prosecco resets the palate before dessert. To finish, there's a Warm Apple Tarte Tatin with Vanilla Bean Mascarpone, Salted Caramel and a delicate Almond Tuile.
This is a demonstration-only class, so you don't need to lift a finger. Just sit back, ask questions, pick up techniques and enjoy every course. To round out the evening, Chef has curated a wine or drink selection for each course, from Blanc de Blancs Brut Champagne to Napa Valley Cabernet Sauvignon and Sauternes. Each pairing is available for purchase separately at the bar, so you can sip along course by course or choose your favorites.
