Guests will enjoy a six-course menu from Executive Chef and Partner Robert Sisca with a special wine pairing by Beverage Director Ben Chesna.

Tickets are $250 per person.

A note from Chef Robert: Nothing gets me more excited than fall. Hunting, foraging, autumn leaves changing, and crisp cool mornings are things I live for. It’s all about spending time with family, friends and sharing lots of laughs. I love blending my passion for the outdoors with my career as a chef, and now my twin boys are starting to join in, creating even more special memories. I hope you enjoy!

First

Antelope Carpaccio

cornichon, pecorino, white truffle*

Domaine Leflaive, Mâcon-Verzé 2022

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Second

Roasted Squab

sweet potato tortellini, bluefoot mushroom, fig, black truffle, squab jus*

Lignier-Michelot, Cuvée Bertin, Gevrey-Chambertin 2019

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Third

Wild Boar Daube Provencal

cauliflower purée, baby carrot, cippolini onion, black olive, burgundy black truffle

A. Rafanelli, Zinfandel, Dry Creek Valley, Sonoma Valley 2021

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Fourth

White Truffle Tagliatelle

cultured butter, parmigiano, chives, white truffle

Michele Chiarlo, Tortoniano, Barolo 2019

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Fifth

Fallow Venison

black truffle potato dauphinoise, baby brussels, venison jus*

Lionel Faury, Cote-Rotie 2020

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Sixth

Apple Tarte Tatin

apple caramel, puff pastry, pine tip ice cream, black truffle

Domaine Bourdy, Macvin de Jura NV

* These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.