Savor bright citrus, fragrant saffron, earthy truffle and warm spices, with wine pairings selected to complement each course.

Date: November 18, 2026

Time: 5:30 p.m. Reception | 6:00 p.m. Dinner

Price: $125++ per person

Prix-Fixe Menu:

• fennel & citrus: fennel confit, cara cara, castelvetrano, fresno, watercress; Paco and Lola Albarino, Rias Baixas Spain
• carpaccio: focaccia, saffron aioli, calabrian chili, caper, chive; Domaine Ferret Pouilly-Fuisse, Burgundy France
• mushroom malfaldine: black truffle butter, parmesan, chive; Benanti Etna Rosso, Mt. Etna, Italy
• shawarma braised lamb shank: saffron cous cous, pickled shallot, herbs, laffa; Tensley Syrah, Santa Barbara, USA
• pecan pie tart: cream anglaise, vanilla chantilly