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Santo Preview Dinners

4-Course Dinner

Chef's Wine Choice

 $180 Per Couple

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Week 1: Sept 12th + 13th

Mussels Pimenton              spicy roasted black mussels with lemon and seasoned butter 

Bibb                                toasted goat cheese, almonds, apples, sprouts, garlic-thyme vinaigrette

Branzino                          pommes anna, romesco, mojo verde, baby pepper & herb salad 

French Apple Cake             mixed apples, simple spice cake, creme anglaise

*Look for the purple boxed reservations on RESY
 
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Week 2: Sept 19th + 20th

White Bean Hummus         flatbread and crisps, herbed oil 

Shaved Vegetable           carrots, cucumber, snap peas, radishes & quinoa, yogurt 

Ricotta Gnudi                 garden mushrooms, peas, caramelized onion, saffron brodo 

Goat Cheesecake           goat cheese, red velvet, beets, berry coulis, cocoa nibs

*Look for the purple boxed reservations on RESY

 
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Week 3: Sept 26th + 27th

Scallops                       fava pugliese & prosciutto 

Shredded Kale               parmesan, escabeche & lemon herb vinaigrette

Sturgeon                      pancetta, rapini, tomato-onion confiture “crispy rice” tahdig 

Olive Oil Cake               peaches, anglaise, clove

 

*Look for the purple boxed reservations on RESY

 

Week 4: Oct 3rd +4th

Tuna Carpaccio               chili & roasted lemon oils, peppers, radishes, pickled mustard seeds

Shredded Kale               parmesan, escabeche & lemon herb vinaigrette

Braised Goat Ragu          pasta mandilli, sherry gastrique, tomato sugo veloce

Almond Cocoa Cake        apricot marmalade, orange and mint syrup

 

*Look for the purple boxed reservations on RESY

 

Week 5: Oct 10th +11th

Tinned Fruit de Mar        Portuguese marinated ‘mariscos, crackers

Bibb Salad                    toasted goat cheese, almonds, apples, sprouts, garlic-thyme vinaigrette

Duck Cassoulet              confit leg, roasted breast, braised beans, aromatics, garlic sausage 

Raspberry Financier       creme fraise, almond, brown butter, raspberry

 

*Look for the purple boxed reservations on RESY - (reservations may not be available on resy until 1 month before event date)

 

Week 6: Oct 17th +18th

Artichokes Barigoule      braised artichokes, fennel, mirepoix, cauliflower with flatbread  

Shaved Vegetable          carrots, cucumber, snap peas, radishes & quinoa, yogurt 

Tenderloin and Marrow   beef tenderloin, roasted marrow, haricots, carrot mashers, burgundy sauce 

Goat Cheesecake           goat cheese, red velvet, beets, berry coulis, cocoa nibs

 

*Look for the purple boxed reservations on RESY - (reservations may not be available on resy until 1 month before event date)