| APPETIZERS |
|
| Red Kuri Squash and Uplands Cheese Tartlet, Port Syrup with French Black Truffles, Frisee Salad |
13 |
| Swan Creek Goose and Winter Fruit Galette, Braised Tipi Farm Red Cabbage and Glazed Chestnuts, Apple-Cranberry Jus |
10 |
| North Atlantic Seafood Soup with Pernod, Lobster and Road Garlic Crouton |
9 |
| Sugar Pumpkin Gnocchi with Braised Oxtail, Roasted Red Peppers and Parmesan Cheese, Micro Greens |
10 |
| Creamed Cauliflower Soup, American Sturgeon Caviar, Parsley Essence |
9 |
| Seared Hudson Valley Foie Gras, Spiced Pineapple Compote, Toasted Brioche |
15 |
| Poached Khaki Duck Egg, Wisconsin Butterball Potato Blinis, Truffle Cream, Fresh Sliced Oregon White Truffles |
11 |
| SALADS |
|
| Marinated Organic Beets, Lovetree and Uplands Farm Cheese, Mixed Greens and Hazelnut Vinaigrette |
9 |
| Warm Prawn and Fresh Capriole Farm Cheese Strudel, Frisee and Crouton Salad, Oven Roasted Tomato Vinaigrette |
9 |
| Organic Mesclun Greens with Future Fruit Farm Luscious and Bosc Pears, Pumpkin Seed Oil, Mustard Vinaigrette |
8 |
| Florida Stone Crab, Fennel and Organic Wisconsin Carrot Slaw, Ancho Pepper Coulis |
11 |
| ENTREES |
|
| Roasted French Rack of Illinois Venison, Organic Kabocha Squash Puree, Glazed Cipollini Onions, Cassis Jus |
28 |
| Half of a Maine Lobster, Grilled Diver Scallops, Braised Leeks and Belgian Endive, Warm Gulf Shrimp Mousseline, Orange Butter Sauce |
30 |
| Herb-Crusted Red Oak Farm Hereford Strip Loin, Sauteed Winter Escarole, Caramelized Cauliflower, Cabernet Reduction |
26 |
| Citrus-Poached North Atlantic Turbot, Minnesota Wild Rice with Diced Apple, Sauteed Snug Haven Spinach, Spring Valley Pumpkin Cream |
26 |
| Crisp Honey and Dried Fruit-Encrusted Squab Breasts, Braised Spring Valley Savoy Cabbage, Wisconsin Celeriac Puree, Red Wine Shallot Confit |
27 |
| Browned Sweet and Russet Potato Cake, Wilted Tuscan Black Kale, Glazed Cipollini Onions, Wild Oregon Mushroom Ragout, Port Wine Syrup |
24 |
| Pan-Roasted Maine Leopard Skate and Nantucket Bay Scallops, Sweet Dumpling Squash Ravioli, Roast Salsify and Oyster Mushroom Salad, Sage and Hazelnut Brown Butter |
26 |
| Wine-Braised Crawford Farms Lamb, French Flageolet Bean Ragout, Sauteed Broccoli Rabe, Roasted Red Bell Peppers and Rosemary Jus |
26 |
| Potato-Crusted Maryland Wild Striped Bass, Caramelized Tipi Farm Organic Carrots, Saffron Wine Sauce, Tomato Fondue |
27 |
| Pan-Roasted Boneless Wisconsin Pheasant, Scarlet Turnip and Parsnip Gratin, Black Tuscan Kale, Black Trumpet and Hedgehog Mushroom Ragout |
