1st Course (choice of)

New England Clam Chowder
river bear bacon, potatoes, thyme, oyster crackers

Local Organic Farmers Harvest Salad
slow-roasted beets, laughing goat cheese, kilt farm greens, kale, apples, candied walnuts and an apple almond vinaigrette

2nd Course (choice of)

Blackened Verlasso Salmon
popcorn rice cake, andouille sausage, garlic seared local organic chard, corn purée and ripe tomato

Berkenwood Pork Tenderloin Roulade
filled with local goat cheese, arugula and wrapped in prosciutto di parma with parmigiano risotto and crispy brussels

Grassfed and Finished Beef Two Ways
oak-fired tenderloin & 12 hour braised beef bourguignon, potato purée, fennel pollen roasted carrots

3rd Course (choice of)

Chocolate SALT Tart
vanilla bean ice cream, maldon sea SALT

Raspberry Crème Brûlée