| Turkey Rilletes |
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Served with cranberry compote, endive and blood orange |
| Seared Tuna |
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Served with pickled mushrooms, radishes capers and arugula |
| Beet Salad |
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Served with goat milk, hazelnuts and apple |
| Mushroom Flan |
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Served with house made tofu pumpkin and crispy shallots |
| Mixed Green |
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Served with pear surryano ham, herb ricotta and black olive oil |
| Caramelized Onion Soup |
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Served with duck confit, brie and brioche |
| Fall Squash Ragout |
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Served with pasta leaves garlic, chestnuts and sage |
| Foie Gras Torchon |
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Served with petit manseng brioche and micro greens |
| Oyster Chowder |
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Served with truffle leeks, tarragon and pancetta |
| Roasted Striped Bass |
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Fennel, white beans and lobster |
| Wild Mushroom Risotto |
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Served with sherry honey iron rod goat's cheese and lemon thyme |
| Braised Pork Belly |
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Served with kale, apple and mustard seed |
| Seared Scallop |
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Served with cauliflower, prosciutto jus and parsley |
| Grilled Beef Ribeye |
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Served with slow cooked onions, parsnips cracked wheat and mushrooms |
| Roasted Squab |
|
Served with stone ground grits, roasted brussels sprouts and pear agrodolce |
| Big Ed's |
|
|
| Ossau-Iraty |
|
Nutty, ronust taste, with a hint of olives and fruit |
| Appalachian |
|
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| Blueridge |
|
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| Grayson |
|
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| Roasted Pear Cake |
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Brown sugar bourbon ice cream and almond streusel |
| Valrhona Brownie |
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Bittersweet creme au chocolate and peppermint candy ice cream |
| Sticky Toffee Pudding |
|
Dulce de leche ice cream medjool dates |
| Gingerbread Cake |
|
Orange mascarpone bavarian and bing cherry compote |
