PLATO’S 3-COURSE CHEF’S HARVEST MENU

A menu crafted to highlight seasonality and the diversity of fresh local ingredients.

Choose one dish from each category to revel in the ever changing harvest. | 66


 START

grilled gem lettuce salad

burrata / gribiche

bangs island mussels

brett barrel saison / yuzu kosho / chile

lamb meatballs

yellow chile / queso fresco / grilled bread

ember grilled caulilini

sorghum / golden beet / cashew raita


MAIN

colorado rack of lamb

merguez / fava / radish / chickpea / chermoula

gulf wild grouper

pop corn grits / huitlacoche

maple leaf duck breast

coffee / quinoa / leek / red cabbage / cherries

cauliflower steak

tahini glazed carrot / coconut & tumeric relish za’atar


FINISH

bayer inspired chocolate mousse

baked brie, fig, pecan, honey comb


Optional wine pairing addition available.