Dinner [Early Fall]
Duck Confit, Foie Gras & Dried Plum Terrine
with Crispy Poached Duck Egg, Honey Mustard & Port Wine Vinaigrette
Baby Beet & Arugala Salad with Chardonnay Poached Pears
with Humbolt Fog Ash Aged Goat Cheese & Spiced Walnut Dressing
*Grimaud Farms Guinea Hen with Barley “Risotto”
a Fig Jam & a Hazelnut Brown Butter Vinaigrette
*Spice Rubbed Durham Ranch Sirloin of Buffalo with Celeriac Veloute, Potato Gallette, a Warm Currant & Ginger Vinaigrette & Caramelized Brussels sprouts
Butternut Squash, Spinach & Parsnip Tart with an Mélange of Fall Vegetables
*Seared Day boat Scallops with a Truffled Sugar Pumpkin Veloute,
Braised Nantucket Mushrooms & Oxtails
Pan Stew of Smoked Haddock with Leeks, Potatoes,
Apples & Crispy Oysters, Lemon Confit & Bacon
Bartlett’s Farm Mixed Greens with Buttermilk Blue Cheese,
Dates & Hazelnuts in a Sherry Vinaigrette
Braised Wagyu Beef Cheek with Fingerling Potato Hash,
Swiss chard in a Chanterelle Mushroom Jus & Fennel Frito
Oven Roasted Monk Fish with A White Bean Puree,
Warm Baby Octopus Vinaigrette & Crispy Lemon Ring
Macumber White Turnip Bisque with a Sage, Pear & Pecan Relish, Ham Cracklins
American Seasons “Meatloaf Sandwich” with House Cured
Foie Gras a Smokey Tomato Ketchup & Caramelized Onion Marmalade
Crispy Fried Chicken Livers with a Tomato & Bacon Dressing,
Avocado Relish & a Citrus Black Pepper Glaze
Mustard Glazed Salmon with Creamy Grits, Sauce of Smoked Shrimp,
Apples, Tasso Ham & Green Onions
Grilled Berkshire Pork Chop with Cheddar Cheese Corn Bread Pudding
wilted Mustard Greens & Clementine Marmalade
