Vermont Rabbit and Chicken Sausage
sweet pea purée and chardonnay thyme demi glace

Hudson Valley Foie Gras Au Torchon
mache lettuce, strawberry and cranberry chutney,
toasted baguette slivers

Wagyu Beef Carpaccio and Tartare
sweet potato aioli and parmesan frico

Shrimp and Chive Agnolotti
sweet corn, baby spinach and leek ragoût chardonnay cream

Wild Mushroom and Black Truffle Risotto
white truffle oil

Soup du Jour

Baby Arugula and Poached Anjou Pear Salad
Vermont goat cheese, candied pecans, red onion vinaigrette

Vermont Bayley Hazen Blue Cheese Tart
roasted baby beets and baby radish salad

Belgian Endive and Frisée Salad with Gorgonzola
smoked bacon lardons, shallot and mustard vinaigrette

Maple Rubbed Vermont Rack of Lamb
and Slow Cooked Shoulder
grilled asparagus and sweet pea risotto
red wine demi glace

Pan Roasted Chilean Sea Bass
apple, celery root and potato purée, sautéed wild mushrooms
chardonnay and chive cream

Grilled Prime Filet Mignon
broccolini and soft whipped potatoes
horseradish cream and cabernet syrup

Pan Seared Cavendish Farm Pheasant Breast
au gratin potatoes and haricots verts
chardonnay thyme demi glace

Zinfandel Braised Beef Short Ribs
grilled green onions, shallot confit and parmesan gnocchi

Pan Roasted Wild Coho Salmon
baby vegetables and Chinese black rice
tomato and syrah broth

Grilled Asparagus and Caramelized Onion Ravioli
pencil asparagus and parmesan cream

Pan Seared Diver Scallops
butternut squash cloud and sautéed local spinach
autumn black truffles and truffle oil

Duet of Long Island Duck Breast
and Confit of Leg Cannelloni
Sautéed swiss chard, fig, smoked bacon and
pickled red onion relish red wine demi glace