Join us at Flora’s Field Kitchen to say goodbye to this crazy 2020 and welcome 2021!

AMUSE 
Assortment of canapes, 
Smoked fish dip with sweet onion-caper vinaigrette
Nicolas Feuillatte, Champagne Brut, France.

FIRST
Mini burrata with garlic marinated tomatoes
Walk through the garden board
Charcuterie board
Bruma 8, Carignan (Blanc de Noirs), Valle de Guadalupe, México.

SECOND

BUTTERNUT SQUASH AND BAJA LOBSTER BISQUE
 With Lemon ricotta dumplings and toasted sour dough

ARUGULA AND FETTA CHEESE SALAD 
With roasted root vegetables and lemon

Seguin Manuel, Chablis, France.

MAINS
 (choose one)

HERB CRUSTED CATCH OF THE DAY
Kale fettuccini and almond pesto

SLOW COOK PORK CONFIT
Garlic creamy polenta and chile spiced sweet& sour onion jam

ROASTED CHICKEN MEDALLIONS
Winter squash and lemon-thyme reduction

EGGPLANT, FENNEL, SPICY TOMATOES AND SWEET ONION CASSEROLE
Toasted almonds, spicy almond sauce

Banshee, Cabernet Sauvignon, California, USA.

SIDES
Mesquite roasted root vegetables with fresh herbs
Sweet corn with cilantro aioli, and fresh cheese
Blistered green beans with red onions, garlic, tomatoes and toasted pine nuts

SWEETS
Assortment of Flora Favorites
Nicolas Feuillatte, Champagne Brut, France.

$150 USD per Person | $200 USD per Person with Wine Pairing (Tax & Services Not Included)
Children 4-12 years old 50%