FIRST COURSE
Smoked Trout
Frisée, apple, Mercado pickles, red onion, citrus crème fraîche

SECOND COURSE
Braised Berkshire Pork Cheeks
Mustard green and ricotta raviolo, roasted celery root, sweet potato

THIRD COURSE
Broken Arrow Ranch Roasted Antelope
Parsnip purée, Brussels sprouts, caramelized pears, honey glazed chestnuts

FOURTH COURSE
Chocolate Soup
Handmade marshmallows, biscotti crumble, orange zest