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Carpe Salad
Garden Greens, Candied Walnuts, Wine Soaked Cranberries, Shaved Parmesan, Aged Balsamic (GF, V)
9.00
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Roasted Wild Mushroom
Roasted garlic, cave-aged gruyere, white truffle oil, arugula (V)
14.00
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Aged Gouda
Cow - Firm, Complex Nutty Flavor
7.00
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Wagyu Bresaola
Cured Wagyu Beef Tenderloin with Cracked Peppercorn
7.00
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Pan Roasted Duck Breast
Pinot Noir + Local Cherry Reduction, Toasted Farro, Broccolini
27.00
See full menu...
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Fri., Oct. 21, 9 p.m. 2016
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Fri., Oct. 14, 9 p.m. 2016
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See all past events at Carpe Diem »
