Join Chef Ryan Hildebrand and his culinary team and enjoy a special six-course tasting menu of classic favorites as well as dishes created especially for the occasion. The menu will be paired with both wine and champagne. Each guest will receive a parting gift.

On the menu are duck carpaccio, sesame soba, red lentil soup (guanciale, caviar and crème fraiche panna cotta), biscuits and gravy (foie gras, huckleberry gravy and honey buttermilk biscuit), rabbit cassoulet (carrots, peas and mushrooms), tuna (brioche crouton, beets, wasabi edamame puree, horseradish powder and pickled mustard seed), Wagyu eye of ribeye (bone marrow, cauliflower croquette and bordelaise) and sorrel (spiced hibiscus, pistachio, apricot gel and buttermilk sponge).