Lemon, extra virgin olive oil, black olives and Granna Padano.
Mixed greens, beets, candied walnuts, tangerines and toasted goat cheese.
Sliced shallots, fennel, red peppers and fresh herbs.
Asian vegetable salad, wasabi and avocado aioli.
Chilled cucumber and Greek yogurt soup, lemon zest and pickled cucumber.
Wilk Apiary honey, orange glaze and spice pickled fennel.
Slow-cooked honeyed beef with parsley and onion salad.
Grilled asparagus, sun-dried tomato and radicchio salad.
Pastry, mushroom duxelle and Applewood bacon.
Fresh pasta, slow cooked chicken, grape tomato and fennel garlic sauce.
Cauliflower puree, smoked paprika and bacon orange sauce.
Fresh pasta, sliced shallots, fennel, red peppers and fresh herbs.
Fresh pasta, slow cooked chicken and fennel garlic sauce.
Orzo, dill pesto, roasted zucchini and tomato, goat cheese and grilled lemon jus.
Pan-seared duck breast, Asian vegetable noodles, duck confit and cherry ginger glaze.
Trio of greens, bacon, mushrooms, grits, pickled red cabbage and cider reduction.
Forest mushrooms, radicchio, roasted potatoes and cabernet sauce.
Pastry, mushroom duxelle, Applewood bacon and sauteed spinach.
Menu for Room 55 provided by Allmenus.com
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