Project Description

Starters (choice of)

The Brussels Sprouts
sriracha-lime glaze, beet hummus, pickled onions, almonds

Autumn Salad
local organic roasted delicata squash, wood grilled hazel dell shiitake mushrooms, chèvre, toasted pumpkin seeds, polenta croutons, cider vinaigrette

Cheese and Charcuterie for 2
selection of imported and domestic cheeses and cured meats with accoutrements & toasted baguette

Roasted Local Butternut Squash Soup
leeks, carrots, coconut nutmeg cream

Entrées (choice of)

Risotto Nero
squid ink risotto with pan seared scallops, shrimp and calamari, garlic, dried tomato champagne pan sauce

Wood-Roasted Mary’s Chicken 2 Ways
roasted chicken breast, confit thigh, soft polenta, roasted squash, crispy brussels sprouts, three onion sage chicken jus

Autumn Vegetable Tasting
cassoulet, petite power bowl, roasted cauliflower, cashew crema

Grass-Finished Beef Bourgogne
bacon, mushroom, onion potato puree, roasted broccolini, fried onions

Desserts (choice of)

Cinnamon and Marsala Roasted Pear
filled with dried cherry pan sauce and vanilla whipped cream

Pumpkin Bread Pudding
candied walnuts, dulce de leche

Coconut Vanilla Panna Cotta
apple ginger compote

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