Dinner Menu

First Course

•  8
  Butternut Squash and Gorgonzola Ravioli
   pine nuts - pesto cream sauce
•  16
  Seared Foie Gras
   caramelized apples and pears - port rhubarb glaze
•  19
  Venison Tenderloin
   spätzle - celery root purée - tart cherry chocolate sauce
•  12
  Beef Tenderloin Bruschetta
   forest mushrooms - green peppercorns - cream - truffle oil
•  7
  Onion Tart
   Cabot clothbound cheddar crust
•  11/15/19
  Cheese
   select 2, 3 or 4 cheeses - leatherwood honey - quince paste - fig jam - balsamic reduction - toasts

Soup and Salad

•  11
  Smoked Steelhead Salad
   apple - avocado - mustard butter glazed fingerling potatoes - baby romaine
•  7
  Sweet Potato and Pear Soup
   blue cheese buttermilk crème fraîche - pepper bacon - potato bread
•  14
  Lobster Bisque
   fennel pollen - truffle oil
•  10
  Blue Cheese Soufflé
   roasted pear and apple - lettuces - walnuts - pear balsamic
•  8
  Spinach Salad
   poached egg - pancetta lardons - pickled red onion - poppyseed vinaigrette
•  9
  Mixed Green Salad
   roasted grapes - cashews - goat cheese - pinot grigio vinaigrette - herbed focaccia crouton

Main Course

•  38
  Beef Tenderloin "Tataki" Style
   onion and potato tart - vegetable medley - blue cheese walnut butter  petite portion 32
•  54
  Beef Two Ways
   kobe eye of ribeye - roasted cauliflower - red wine reduction  braised short rib - colcannon cake - forest mushrooms
•  23
  Duck Confit
   moulard leg - thyme gnocci - counoise braised chard - banyuls sauce
•  21
  Pork Tenderloin
   sweet potato mash - bacon braised savoy cabbage - rosemary rhubarb sauce
•  24
  Chicken Picatta
   red quinoa - cream braised brussels sprouts - lemon caper butter sauce
•  19
  Vegetarian Hot Italian House-Made Sausage
   roasted butternut squash - garlic wilted greens - red pepper coulis
•  35
  Cannon of Lamb
   saffron basmati rice - fennel and turnip ragoût - Italian salsa verde - thyme jus
•  33
  Chilean Sea Bass
   fingerling potatoes - velvet pioppini and applewood smoked bacon ragoût - creamed spinach - yuzu butter sauce