Freestone Inn

Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree

Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette

Handmade by the chef, using high-quality semolina and the best ingredients

Served with whole grain mustard, parsley, black pepper with butter crostini

Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette

House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots

Daily soups are masterfully created under the direction of chef nick

Accompanied by tourne potato confit, baby vegetables atop red wine jus

Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip

Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth

Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace

Served with rich eggplant caponata and house-made mushroom jus

Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace

Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.