Chaddsford Table Talk

First Course

paired with Sparkling White

Beet Cured Gravlox Charcuterie Board

compressed cucumber, dill oil, pickled red onions, herb goat cheese, fried capers, salmon roe, caraway crostini

paired with Vin Blanc

Grilled Octopus

wild mushrooms, charred endive, shaved fennel, preserved lemon vinaigrette salad

paired with Painted Rose

Burrata

with blistered cherry tomatoes, calabrian chili oil, chard-lemon, mint and fried basil

paired with Chardonnay

Pan Seared Dayboat Scallop

Stonefruit, and tarragon gastric, over puruvian potatoes with crispy prosciutto

Sorbet

blueberry with lemon zest

paired with Habinger

Long Island Crispy Duck Breast

clove and star anise, candied plums over parsnip puree

Rose Water Ricotta Cheese Cake

honey whipped cream