canapes

buffalo mozz

Beef Tar-tar

 

 

 

 

 

 

 

first course

eight

daily soup

ten

house greens – tomato, radish, fennel, cucumber, chardonnay wine and pumpkin seed vinaigrette

twelve

heirloom beets – poached apples, duck prosciutto, smoked walnuts, brie, arugula, maple vidal reduction, walnut oil

pulled pork croquettes – apple butter, mustard greens, pickled pearl onions, maple vidal mustard

fourteen

family farmed beef carpaccio – truffle mustard vinaigrette, green meat radish, horseradish cream, amaranth, parmesan crisp

steamed PEI mussels – railway city copper ale, double smoked bacon, house mustard, heavy cream

sixteen

seared scallops – apple celeryroot puree, duck confit aged cheddar ravioli, red wine gastric

eighteen

seared foie gras – Picards peanut butter, rosemary focaccia, red current gel, crème fraiche, sorrel, rosemary salt roasted peanuts

 

 

 

Spring PickerelFall chickenfall lamb

 

 

 

 

second course

twenty-four

Oxford harvest potato gnocchi – parsnip, smoked walnut, raisin, pioppino mushrooms, oxford harvest, arugula sauce

twenty-six

cornmeal dusted spring fed trout – apple celery root puree, poached apples, pickled pearl onions, brussel sprouts, brown butter

twenty-eight

roasted chicken supreme – mushroom, leek, five brothers cheese vol au vent, sunchoke puree, truffle jus

thirty

roasted Berkshire pork loin – edemame, pearl barley risotto, confit garlic, hen of the woods mushroom, smoked chili oil

thirty-six

Dry aged family farmed prime beef striploin – smoked beets, kale tops, Milan turnips, potato puree, brandied green peppercorn sauce

thirty-eight

apple smoked duck breast – buttered white navy beans, pioppino mushrooms, spiced red cabbage puree, duck confit croquette, quince butter, cider reduction