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Mateo

First Course

Cream of Fennel & Blue Cheese Soup - honey crisp apple batonettes, fennel oil
Warm Delicata Squash & Cauliflower Salad - toasted faro, curried bacon lardons, arugula, pomegranate aged gouda
Wagyu Tartare - pickled farm beets, onion marmalade, grainy mustard

Second Course

Yukon Gold Potato Gnocchi - local mushrooms, Brussels sprout leaves, fried artichokes
Dungeness Crab Coquette - fall chicories, chive beurre fondue

Third Course

Bittersweet Chocolate Terrine - candied pistachio, Grand Marnier macerated raspberries