Winter 2024-2025 Menu

house-made focaccia, mushroom mousse, shitake, morel, onion soubise, parsley oil, micro mustard

cucumber salad, kimchi, wasabi cream, chili oil

ricotta, squash, eggplant, pearl onion, tomato broth, arugula salad, parmesan tuille

regional artisan meats and nationally recognized cheeses, traditional accompaniments

andouille sausage, sweet bell pepper, Vidalia onion, okra, roast duck

mixed greens, tomatoes, cucumbers, onions, housemade croutons, maple balsamic vinaigrette

local mixed greens, spiced pecans, smoked bleu cheese, crispy shallots, champagne vinaigrette

roasted beet, Maine lobster, local radish, shaved onion, fresh micro basil, caviar, beet vinaigrette

butternut squash purée, whipped potato, stewed tomato gastrique, micro horseradish

butternut squash risotto, braised ruby chard, bacon jam

honey glazed Pekin duck, sweet corn purée, wild mushroom, duck fat fried potato cake

wild boar sausage, lentil ragout, roasted root vegetables, port wine reduction

bacon yam hash, sweet and sour apple purée, burnt shallot, caramel beer sauce

Boursin whipped potatoes, glazed baby vegetables, roasted cipollini onion, veal reduction

potato lyonnaise, glazed baby vegetables, corn brulée, confit tomato and garlic, port wine butter

4oz strip loin filet served with hand-cut fries, chef’s choice of vegetables

served with mashed potatoes, chef's choice of vegetable

romaine, onion, tomato, hard-boiled egg, bacon, cheddar cheese, roasted chicken, house ranch dressing

served with hand cut fries

chef's creation

fudge cake, cherry mousse, black cherries, dark chocolate drizzle

with cinnamon apple ice cream

large slice (sharing size), cream cheese icing