Menus

Native Harvest

$66 per person. Friday, October 30th - 6:30pm

First Course

Chestnut Soup
fried sage & juneberry oil

Second Course

Smoked Wild Trout Plate
cornichon, mustard seeds, pickled shallots, caraway crostini

Third Course

Toasted Walnut Purée
bosc pear, pickled shallots, aged goat cheese

Fourth Course

Wild Boar Ragu
wild mushrooms, sweet potatoes, & kale, cavatappi

Fifth Course

Persimmon Salad
shaved fennel, endive, pomegranate seeds, cider vinaigrette

Sixth Course

Herb Crusted Elk Rack
huckleberry gastrique over puréed parsnip, rosemary, brussels sprouts & pecans

Seventh Course

Pumpkin Pie Crème Brûlée
crème glaze
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
Loading...