Gingered Autumn Squash Bisque
With apple cinnamon fritter and bourbon crème fraiche
11
Vermont Cheddar Onion Soup
With Dijon aioli and "crackers"
12
Grilled Pear and Arugula Salad
With candied walnuts, crispy lardoons, ash ripened goat cheese
and honey sage vinaigrette
14
Field Green Salad
With tabbouleh, marinated eggplant, roasted peppers and mint vinaigrette
13
Chicken Liver en Vol-au-Vent
With caramelized onions, wild boar sausage and truffle beurre noisette
16
Red Wine Braised Escargot
With garlic, parsley and white truffle oil
13
Entrées
Wild Game Stuffed Quail
With risotto forestiere, braised collard greens, red wine sauce and sweet frites
38
Grilled Kajiki
With sesame scented jasmine rice, marinated oranges, fennel slaw and carrot chili puree
34
Phyllo Wrapped Shrimp
With vanilla sweet potato puree, wilted baby spinach and jalapeno golden raisin sauce
36
Pan Roasted Duck Breast
With autumn vegetables, roasted potatoes and herbed demi-glace
38
Wild Mushroom Risotto
With braised collard greens, grilled mushrooms, sweet frites and fine herb cream
28
Dessert
Pumpkin Pie
With maple anglaise, white chocolate pecan bark and nutmeg cream
12
Chocolate "Short Stack"
With raspberry compote, Chambord chocolate sauce and bruleed fig
13
Flourless Chocolate Cake
With raspberry coulis, white chocolate sauce and mint cream
13
Cheese Course
Selection of four artisan cheese, dried fruits, nuts and sauces
18
A vegetarian menu is always available. Please inform us when making your reservation. Dietary restrictions are also accommodated. The chef, given advanced notice, is happy to accommodate your needs.
The menu is reflective of the seasons. The menu may be revised based upon availability of product. The constantly evolving menu and innovative cuisine serves inspired, sophisticated food that will nourish your soul and excite your palate.
(Click here to view our food gallery.)