Fall Dinner Menu
Butternut Squash Tartlet
With Manchego and Thyme
Smoked Duck Crostini
With Fig Preserve Grainy Mustard and Red Grapes
Sautéed Shrimp
With Lemon Aioli
Spatchcock Poussin
Over Bitter Greens with Mushrooms and Barley
Assorted Local Cheeses
With Salad and Baguette
Orange Olive Oil Cake
With Bourbon Whipped Cream
Winter Dinner Menu
Cheese Puffs
With Lemon and Thyme Ricotta
Mini Croque Monsieur
With Gruyere and Spanish Ham
Herbed Crab Cakes
With Mustard Sauce and Dill
Braised Chicken
With Mushrooms in a Thyme and Rosemary Broth
Wild Rice
With Scallions, Cranberries, and Almonds
Assorted French Cheese
With Crackers and Baguette
Profiteroles
Drizzled in Chocolate Sauce with Ice Cream and Almonds
Spring Lunch Menu
Fig and Fiddlehead Ferns Salad
With Mixed Greens and a Lime Vinaigrette
Slow Roasted Lamb
With Pomegranate
Mint and Ramp Aioli
Zesty Couscous
With Golden Raisins, Marcona Almonds and Fresh Herbs
Fava and Wax Beans
With Radishes Dill and Feta
Meringue Nests
With Fresh Berries and Bourbon Whipped Cream
Summer Dinner Menu
Tuna Tartar on Sesame Wafer
With Cucumber Jalapeno and Ginger
Watermelon Feta and Mint Pops
Smoked Trout Crostini
With Horseradish and Dressed Greens
Grilled Rib Eye
With Chimichurri
Warm Roasted Corn Salad
With Scallions, Manchego, Mint and Cayenne
Roasted Cherry Tomatoes
With Thyme
Selection of Local Cheeses
With Salad and Baguette
Rhubarb Cobbler
With Creme Fraiche Ice Cream