First Course Chilled Pea and Chevre Soup
With white truffle oil and tarragon
or Asparagus Bisque
With wild mushrooms and garlic thyme oil
Second Course Field Green Salad
With local Crotin cheese, walnut tuile, roasted strawberry and honey parsley vinaigrette
or Boar Bacon Wrapped Asparagus
With baby spinach, roasted garlic cracker and aged balsamic vinegar
Third Course Sesame Orange Crusted Rare Tuna
With marinated peas, fried wontons and ginger orange glaze
or Herb Roasted Spring Lamb
With sunchoke puree, dandelion greens and Mojito sauce
Entrée Thyme Scented Duroc Pork Tenderloin
With blue cheese potatoes, ragout of spring vegetables and roasted garlic peppercorn veal jus
or Copper River Sockeye Salmon
With fiddlehead risotto, broccoli rabe and dried tomato fennel sauce
or Fiddlehead Fern Risotto
With broccoli rabe, ragout of spring vegetables and dried tomato fennel sauce
Dessert
Soup and Sandwich
Demitasse of chilled chocolate Frangelico soup,
with olive oil and orange cake "sandwich"
or Peppered Strawberry Cheesecake
With aged balsamic anglaise and toasted pine nuts
Five-Course Prix Fixe
$85.00 per person – with wine pairing – $125.00
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.
