Four - Course Seasonal Tasting
Ninety - Two Dollars
- Arctic Char "Gravad Lax", Fennel, Cucumber, Frisee & Dill Salad with Horseradish Dressing
- Citrus Marinated Local Shrimp with Watermelon Radishes, Almond Crema,
- Mâche & Chervil-Chive Vinaigrette
Brook Trout Stuffed with Portobello Mushrooms
- Mustard Greens, Fingerling Potatoes with Olive Sofrito & Toasted walnut Purée
- Fluke Wrapped in Swiss Chard with Smoked Shiitake Mushrooms
- Celery Root Purée, Artichokes & Parsley Jus
- Roasted Veal Sweetbreads with Carrot Risotto, Maitake Mushroom Stew, Thai Basil, Fermented Black Beans & Cantaloupe Glaze
- Roasted Maplecrest Farm Chicken Breast with Wild Ramp Greens, Black Beans & Fingerling Potato Puree
- A Six- Course Chef’s Menu is Available for One Hundred Forty Dollars.
Wine Pairings are Available for All Tasting Menus.
- Chef Galen Zamarra