Dinner First Course

$16 Kangaroo Empanada

Australian wild kangaroo, onions, bell pepper, potato, sofrito sauce, cilantro creme


$12 Autumn Apple Salad

Orchard apples pieces, Little Leaf Farms baby lettuce mix, Smith's Gouda, craisins, sliced almonds, Baldwin vinaigrette



Dinner Main Course

$32 Grilled Wild Boar Chop

Local Dijon honey glaze, poached whiskey apples, sauteed mixed greens, parsnip and carrot puree


$14 Vermont Quail

Stuffed with Romano's sausage, white corn polenta cake, sauteed garlicky spinach, sage walnut pesto


$40 Seared Filet Mignon*

8 oz. Black Angus Filet Mignon, English peas, Shiitake mushrooms, Great Hill Blue cheese, whipped Yukon, sauteed spinach


$24 Kinnealey Chicken Breast

House smoked Statler breast, sweet potato hash, orchard apples, sauteed tat soi, maple apple cider jus


$30 Halibut Vera Cruz

Cast iron seared, Spanish olives, jalapeno peppers, tomatoes, onions, Chardonnay broth, Spanish farro



Dessert


Chef's Tasting Menus

Spring 2018 Seasonal Five Course Tasting Menu Amuse Appetizer Intermezzo Entree Dessert