Quiessence At The Farm

Three Courses

• First Course

  "SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

• Second Course

  "SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

• Third Course

  Parmesean Tacos with Chula Seafood Cured Salmon : Creme Fraiche shaved radish pickled cucumbers preserved meyer lemon dill SOIL & SEED FORAGED GARDEN: A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauce

Four Courses

• First Course

  "SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

• Second Course

  PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill

• Third Course

  POTATO GNOCCHI WITH CALABRESE SAUSAGE : Lobster Mushrooms, Cherry Tomatoes, Ricotta, Chives, Aleppo JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)

• Fourth Course

  "TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT : Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* : Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10 FOIE GRAS MACARONS : $12 er acaron

Five Courses

• First Course

  QUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams | FOIE GRAS MACARONS : $12 per macaron

• Second Course

  "SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

• Third Course

  PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill | SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauces

• Fourth Course

  POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* : $35 per oz - 2oz (minimum)

• Fifth Course

  "TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10