| Fresh Fig & Foie Gras Brulee |
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|
| Housemade Country Pate |
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with Pickled Sunchoke |
| B.L.T |
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|
| Lobster Tail |
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with Cauliflower-Caraway Fondue |
| Diver Scallop |
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with Japanese Turnips, Greens & Pancetta |
| Farmer's Basket Salad of Winter Greens, Baby Beets |
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| Carrots, Endive, Pecans & Pumkinseed Oil Vinaigrette |
|
|
| Ravioli of Quail |
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with Brown Butter Butternut Puree |
| Ravioli of Quail |
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with Brown Butter Butternut Puree |
| Beech Mushrooms, Roncal Cheese and Pistachio Oil |
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|
| Duck Confit Salad |
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with Mache & Chevre |
| Chiogga Beets & Poached Organic Egg |
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|
| Sea Bass |
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with Seafood Paella, Baby Bok-Choy, Romesco Sauce |
| NY Strip Steak |
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with Short Rib Pommes Anna |
| Grain Mustard-Bourbon Sauce |
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|
| Trio of Stone Cross Farms Pork |
|
served in a Black Iron Skillet |
| Pounded & Grilled Loin, Braised Belly and Homemade Sausage & Apples |
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|
| Lamb Porterhouse |
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with a Leg Confit Cassoulet |
| Tarentaise Cheese Tartlet & Red Wine Sauce |
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|
| Artisan American Cheese Plate |
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with Accompaniments |
| Sweet Potato Bread Pudding |
|
with Pear Anglaise & Earl Grey Ice Cream |
| Apple Tasting |
|
Warm Yeast Cake with Apple Crumble & Apple-Frangipane Croissant |
| Chocolates |
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|
