MAY 15 – MAY 25 DINNER MENU
This menu is served in the Main Dining Room and at the Chef’s Table Wednesday – Saturday night. The menu changes every two weeks, so check back often.
$50/person CASH OR CHECK ONLY (includes tax but not gratuity)
SALAD
Homegrown Heirloom Lettuces, Shaved Speck, Gorgonzola, Pinot-Poached Pear and Apricot-Lemon Vinaigrette
SECOND
Curried Cheshire Farms Pork Belly, Roasted Banana Puree, Spicy Honey and Cereal Crisp
OR
Poached Farmhouse Egg with Crispy Local New Potatoes, Roasted Local Beet Puree and Maple Verjus
ENTRÉE
Miso-Barbecued Hanger Steak, Fresh Chevre, Charred Nectarine, Homegrown Arugula and Toasted Pecan
OR
Butter-Poached Monkfish over Sous Vide Local Asparagus, Fire-Roasted Local Cherry Tomatoes and Spring Onions with a Mashed Potato Sauce
SWEETNESS
Orange and White Chocolate Cheesecake, Brown Butter-Sugar Cookie Crust and Framboise-Soaked Cherries
OR
Local Strawberries with Dark Chocolate Mousse, Crisp Meringue and Lemon Syrup