sample fall menu:

to start:

brie flatbread – quince jam, aged sherry

oxtail tostada – avocado, goat cheese, pickled squash

 

1: fluke crudocitrus, radish, ginger oil

2: kale salad – honeycrisp apple, kohlrabi, almond, brown butter

3: tagliatelle – wild mushrooms, pecorino, grass-fed butter

4: wild salmon – roasted beets, grilled cabbage, horseradish

grilled petite filet – charred broccoli, cauliflower, tahini sauce

local duck 3 way – glazed root vegetables, swiss chard, foie gras

5: cheese – local wildflower honey, summer preserves

6: spiced ginger cake – bourbon ice cream, pecan pie crumble, creme fraiche