| Three Amuse Preparations |
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Crispy fried cod cheek, squid ink anchoiade house-smoked arctic char, buttermilk vinaigrette house cured portuguese sardine |
| Yellowfin Tuna Sashimi |
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Black radish, green apple, soba |
| Roasted Grass-Fed Beef Bone Marrow |
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| Tasmanian Sea Trout Mi-Cuit |
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Coquillage stew, pine nuts, golden raisin, cardoon puree |
| House Made Lentil Conchigliette Pasta |
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Boudin noir and arugula ragout |
| Pork Belly-Wrapped Veal Sweetbreads |
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Bostin brown bread, green tomatoes, beer house made mustard |
| Vermot Pheasant Two Ways |
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Slow roasted breast and crispy leg confit. Autumn olive coulis, farro, matsutake mushrooms |
| Celery Green Apple Sorbet |
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Candied celery |
| Bittersweet Chocolate Mousse Tast |
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Smoked salt butterscotch, huckleberry, white chocolate miso ice cream |
| Sassafras Poached Pear |
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Concord grape, graham cracker, chevre ice cream |
| Sour Milk Panna Cotta |
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Coriander cashew granola, methley plum coulis, brown butter |
| Whole-Roasted Misty Knoll Chicken (For Two) |
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Vidalia onions, pea greens, forked potatoes, chanterelle jus |
| Confit and Roasted Milk-Fed Pig's Head (For Two) |
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Peking pancakes, spicy pumpkin sambal, boudin noir-hoisin sauce |
| Six Spinney Creek Oysters |
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Candied lemon mignonette |
| Crispy-Fried Pig's Tails |
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Pickled peanuts, nuoc cham, cilantro |
| Ragout of Local Forest Mushrooms |
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Veal tongue confit and morcilla sausage, farm fresh egg, parship puree, herbs and flowers |
| Tempura of Dayboat Cod Cheeks |
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Preserved lemon, pickled peppers, squid ink anchoiade |
| House-Made buckwhat Flour Fusilli Pasta |
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Wild boar and arugula ragout |
| Soup of Long Island Cheese Pumpkin |
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Grilled two cheese and pork belly sandwich |
| Vermont Pork Three-Ways |
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Suckling confit, spice-crusted rib, grilled belly. Matsutakes, bok choy, turnips, ramp kimchee, almon butter |
| Chicken Sausage-Stuffed Chicken |
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Vidalia onions, pea greens, forked potatoes, chanterelle jus |
| Glace of Early Fall Farm Vegetables |
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Five grain and mushrooms pilaf, savory beef jus, walnut oil |
| Our Selection of Artisanal Cheese |
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Sheep, goat, and cow milk cheese, each chosen daily |
| Bittersweet Chocolate Mousse Tart |
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Smoked salt butterscotch, huckleberry, white chocolate-miso ice cream |
| Sassafras Poached Pear |
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Concord grape, graham cracker, chevre ice cream |
| Sour Milk Panna Cotta |
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Coriander-cashew granola, methley plum coulis, brown butter |
| Three House-Made Sorbets with Candied Fruits |
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| Chocolate Mint Affogato |
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Chickory rum sauce, espresso, chocolate mint ice cream |
