Native Venison Tenderloin
Encircled with blackberry red wine sauce, served on a bed of sweet potato hash
Encircled with blackberry red wine sauce, served on a bed of sweet potato hash
Served on a bed of white bean hash with sweet potatoes, turnips, bell peppers and a variety of herbs. Encircled with a lemongrass passionfruit reduction
Large marinated mushroom caps stuffed with Vermont sausage and cheeses infused with herbs and spices served on a bed of risotto and finished with a juniper berry red wine reduction
Tossed in a lemon berry vinaigrette with mixed berries, chili maple hazelnuts, topped with feta cheese
Crisp lettuce hearts, classic house dressing, seasoned parmesan croutons and shaved padana cheese
Automatic gratuity of 20% added to tables of 8 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical condition.
In a toasted hazelnut sundried apple, sage, lemongrass and pecorino cheese pesto
Coriander, cumin, cinnamon rubbed with a raspberry and farelle pear port wine reduction
Served on a bed of creamy lemon risotto with a blood orange and passionfruit reduction. Topped with pickled ramps, turnips, golden beets and fennel gastric
Crispy oven roasted boneless breast of White Peking duck served with today’s sauce
Topped with applejack brandy, poached peach and granny smith apples, maple cider reduction. Topped with fried sage
Sea salt and black peppercorn tenderloin served on a bed of cheddar cheese wild onion risotto. Classic blueberry Bordeaux reduction topped with wild fried leeks