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Mixed citrus, shaved fennel & herb salad, grapefruit tarragon vinaigrette.
Cauliflower florets, red onions, fennel, rock shrimp, caper remoulade.
Caggiano chorizo, garlic, tomato, red wine, grilled ciabatta bread.
Arugula with a diced mediterranean salad, grilled flatbread & hummus.
At the whim of the chef.
Endive, candied walnuts, herbed goat cheese toast, walnut vinaigrette.
Maytag blue cheese crumbles & dressing, shaved red onions, spiced pecans.
Persimmons, truffled polenta croutons, candied pistachios, goat cheese fritter, apple-cider vinaigrette.
Frisee, arugula, spiced pecans, orange segments, burrata cheese on crostini, citrus vinaigrette.
Roasted baby pumpkin, wilted brussel sprouts leaves, shaved parmesan cheese, toasted pumpkin seeds.
Artichokes, mushrooms, tomatoes, cured olives & capers in a brown butter sauce with shaved manchego cheese.
In a light sherry cream sauce with prosciutto & shaved san andreas cheese.
Wild mushrooms, roasted red peppers, ginger & scallions with a soy-yuzu chardonnay sauce.
Tri-colored autumn pepper risotto, shaved fennel & herb salad, salsa verde.
Warm french lentil salad with artichokes & wild mushrooms, sauteed spinach with shallots, pinot noir glaze.
Scallion & applewood smoked bacon potato puree, caramelized pearl onions, roasted garlic & english peas.
Native american wild rice, spiced red wine poached pear, sauteed chanterelle mushrooms, game jus.
Truffle scented soft polenta, roasted seasonal vegetables, crispy house made onion rings.
Ginger-scallion risotto, steamed baby bok choy.
Chef selected cut & accompaniments. A.q.
At the whim of the chef. A.q.
Macaroni & cheese with applewood smoked bacon, roasted brussels sprouts, native american wild rice, roasted carrots, sauteed spinach with shallots, bowl french fries.
Crostini with burrata cheese, basil oil.
Prosciutto, balsamic drizzle.
Buttermilk-chive potato puree, blue lake beans, lemon & caper sauce.
Ragout of french lentils with artichokes & pearl onions, sauteed spinach, roasted garlic jus.
Crostini with burrata cheese, basil oil.
Tomatoes, black olives, sliced egg, green beans, sweet peppers & purple peruvian potatoes with a lemon vinaigrette.
Vermont cheddar, french fries.
Add maytag blue cheese crumbles & bacon.
Sun-dried tomato, olive tapenade & a sprinkle of sea salt with a mediterranean artichoke, orzo pasta salad.
Applewood smoked bacon, vine ripe tomatoes, basil mayo, french fries.
Hazelnut praline, vanilla gelato, raspberry coulis.
Caramel sauce, vanilla bean gelato.
Chilled vanilla creme anglaise.
Warm pear compote, frangelico sabayon, pumpkin seed brittle.
Truffled honey, fresh fruit, soda bread crostini.
Chocolate with chocolate drizzle.
Vanilla bean with caramel drizzle.
Two seasonal selections.
Winter citrus, shaved fennel & herb salad, grapefruit tarragon vinaigrette.
Cauliflower florets, fennel, red onions, rock shrimp, caper remoulade.
Caggiano chorizo, leeks, garlic, tomato, red wine, grilled ciabatta bread.
Hearts of romaine, parmesan cheese, anchovy filet.
At the whim of the chef.
Mediterranean salad, hummus, grilled flat bread.
Truffle honey, fresh fruit, soda bread crostini.
Grilled red onions, chipotle mayonnaise, french fries.
Prosciutto, sage, Fontina cheese, sun-dried tomato aioli, french fries.
Caper remoulade sauce, french fries.
Vermont cheddar, french fries. Add blue cheese & bacon.
Sun dried tomato, olive tapenade & sea salt on ciabatta bread with french fries.
Wicked spiced o-rings.
Truffle oil, garlic, smoked bacon & melted fontina.
At the whim of the chef.
Endive, candied walnuts, herbed goat cheese crumbles, walnut vinaigrette.
Persimmons, goat cheese crumbles, candied pistachios, cider vinaigrette.
Blue cheese crumbles & dressing, shaved red onions, spiced pecans.
Frisee, arugula, orange segments, spiced pecans, citrus vinaigrette, burrata cheese.
Chorizo, leeks, garlic, tomato, red wine.
Arugula with a diced mediterranean salad, hummus.
Tomatoes, olives, sliced egg, basil, sweet peppers & purple peruvian potato, lemon vinaigrette.
Wilted brussels sprouts leaves, shaved parmesan cheese, toasted pumpkin seeds.
Tri-colored autumn pepper risotto, shaved fennel & herb salad, salsa verde.
Warm lentil salad with artichokes & mushrooms, sauteed spinach with shallots, pinot noir glaze.
Scallion & applewood smoked bacon potato puree, caramelized pearl onions, roasted garlic & english peas, preserved lemon.
Native american wild rice, spiced red wine poached pear, sauteed chanterelle mushrooms, game jus.
Truffle scented soft polenta, roasted seasonal vegetables.
Chef selected cuts & accompaniments. A.q.
Sun-dried cherries, candied almonds, creme fraiche.
Truffle honey, fresh fruit.