Join us Tuesday, November 18 at 6:00 PM, and enjoy a five-course tasting menu prepared by Guest Chef Patrick Oatman.

About: Patrick Oatman is a model, athlete, and lifelong food lover whose approach to cooking stems from his parents' example and focuses on comfort, nostalgia, and family. A former Division I pole vaulter turned creative, Patrick brings the same focus and patience from training into the kitchen, celebrating simple dishes made with care. His fall tasting menu draws on the warmth of shared meals and the quiet joy of bread, butter, and slow-cooked food that feels like home. 

Ticket Pricing:
$89/pp + tax + benefits & equity service charge.Wine, beer, and cocktails are available at additional price.Founders Club Members receive 10% off.

Menu:

AMUSE BOUCHE - Whipped Ricotta, Hot Honey & Grilled Sourdough BreadCreamy ricotta, warm hot honey, cracked pepper, lemon zest, roasted grapes, toasted pistachio dukkha, grilled Small State Provisions Sourdough

FIRST COURSE: Red Leaf & Roasted Mushroom SaladRed leaf lettuce, marinated & roasted Seacoast Farms cremini + oyster mushrooms, shaved Parmigiano-Reggiano, thin red onion, extra-virgin olive oil, red wine vinegar, fried capers, pangrattato.

SECOND COURSE: Potato Leek SoupSilky Yukon potato and leek, chive oil, crispy leeks, a few drops smoked olive oil

THIRD COURSE: Celery Root & Lemon Ravioli, Brown Butter & HazelnutDelicate ravioli filled with celery root, ricotta, and a touch of lemon; brown butter–sage, toasted hazelnuts, Parmigiano.

FOURTH COURSE: Braised Beef Short RibButternut squash puree, red wine demi glace, roasted rainbow carrots, parsley-lemon gremolata

FIFTH COURSE: Cast Iron Skillet Apple Cranberry Crispmiso-salted caramel, vanilla bean ice cream