Saturday, August 19th at 6:00pm
Prepared by Calcareous Executive Chef Steve Smeets
$200 per person | $160 wine club
Reservations Required
Sagittarius Arancini
crispy risotto cakes | Sagittarius sheep’s milk cheese | sundried tomato aioli
Fig and Leo
puff pastry | fig compote | saba | Leo sheep’s milk cheese
Mushroom Bruschetta
Alle-Pia nduja sausage | Mighty Cap mushrooms | grated Aries cheese | flowering chives
Local Stone Fruit Salad
arugula | burrata | honey balsamic vinaigrette | Marcona almond | Opal basil
Seared Diver Scallops
white corn beurre fondue | roasted shishito pepper | avocado mousse | heirloom tomato salsa
Mishima Ranch Wagyu Filet
gorgonzola potato gratin | sautéed romano beans | Mighty Cap mushroom jus
Galaxy Glazed Chocolate Cheesecake
Star Fruit Pâte de Fruits
Milky Way Chocolate Truffles
