Cuisine > Coursed Menus

First Course

Tatsoi Salad
chickpeas, piquillo peppers, upland pleasant ridge cheese, grilled scallion vinaigrette

Second Course

Grilled Black Sea Bass
fennel, new potatoes, bacon, sorrel, leek sauce

Strawberry and Marscapone Tart
bordelaise gelato

First Course

Fluke Sashimi
white wine and herbes de provence gelee’, local cucumber, basil puree, extra virgin olive oil

Grilled Organic Pork Tenderloin
dijon potato salad, smoked peach sauce, thai basil salad

Dessert

Crisp Lemon Poppy Seed Cake
blueberry soup, mint cream

First Course

Organic Chicken Tandori Agnolotti
sweet potato sauce, fresh ricotta, crisp sage

Second Course

Roasted Venison Chop
farmhouse cheddar grits, wild fall mushrooms ,spiced chestnuts, bacon, ligonberries, natural jus

“The Big Apple”
slow roasted gala apple, granny smith apple “carpaccio”, honey sour cream, warm root beer sauce, walnut brittle

First Course

Seared Scallops
fingerling and chorizo hash, cilantro and paprika oil

Braised Short Ribs
lemongrass, rice, cippolini onion, red wine “mole” sauce

Dessert

Chocolate Soufflé
almond ice cream, cinnamon tuile