Amuse Bouche

Poached Maine lobster, brandade, lemon thyme, beluga, shad roe botarga

Barley straw fired quail, red cabbage, serviceberry, banyuls

Pigs trotter, morel, Jerusalem artichoke, pickled quince, wild porcini, pork cuisson

Lodgepole charcoal roasted red deer, celery root, roasted onion, treviso, chokecherry poivrade

Vanilla bean pudding, tangerine syrup, blood orange fluid gel, feuilletine, tangerine and kombucha sorbet, burnt tangerine