Project Description

1st Course

Smoked Delicata Squash
kabocha puree, chili granola, arugula, apple gastrique

2nd Course

Braised Lamb Masa Ravioli
goat cheese, morita tomato sauce, cilantro oil, aged jack cheese

3rd Course

Cider Braised Pork Shoulder
charred onion & sweet potato hash, radicchio, cider glaze, dried apple, fried sage

Zolo Grill
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