The menu features a tasting of poached scallop served with cauliflower puree and beet crisp as a starter. The second course is a three layer squash soup with an edamame dumpling. The main course is a braised beef rib served with polenta, brussels sprouts, and prosciutto essence, with vegetarian and poultry options. Dessert is a dark chocolate tart with cherry ice cream and tuile, or a small local cheese tasting.