Stakeout Prix Fixe Menu

~

ONE: As We Gather:

trinity of passed hors d’ouvres

TWO: 1st Seated Course

chesapeake bay diver scallop crudo, 

finger lime "citrus caviar", nicoise olives, 

chimayo chile oil, 

radish & micro arugula

THREE: 2nd Seated Course

charred wild elk tenderloin, piñon salsa macha

roasted local root vegetables & winter greens

FOUR: Entrees

(choice of)

new mexico bison osso buco, truffled squash pureé, 

sweet peas & wild herb gremolata

-or-

local roasted guinea hen, black-eyed peas w/ bacon, 

braised endive, salsa verde & apple cider gastrique

FIVE: Dessert

dark chocolate & herb pots de créme

&

meyer lemon, nut & tarragon cream bar

-

Menu subject to change due to seasonality and availability of ingredients.