Late Fall 2023
A la Carte Menu
GF-Gluten Free, GFa-Gluten Free Available, VG-Vegetarian, V-Vegan - Some dishes may need to be modified.
Feel free to call regarding any dietary questions or restrictions!
Small Dishes
Chef’s Meze Plate
a daily assortment of three little dishes in one
Almonds, Olives and Garlic
Gluten Free Vegan Vegetarian
Smoked Liver Mousse
with spent grain cracker, apples and pomegranate Aperol gelée Gluten Free Available
Bay Scallops
poached in black trumpet miso dashi with sea chi Gluten Free
Cheese and Charcuterie Board
1 ounce portion paired with house mustard, house pickle and sweet preserve Gluten Free Available
Fingerling Patatas Bravas
with crème frâiche malt aioli, spiced carrot-harissa catsup and caviar
House-made Bread and Spread
serves 2
Medium Dishes
Autumn Salad:
mixed greens, squash croutons, apples and cranberries tossed in boiled cider vinaigrette over bleu cheese buttermilk dressing Gluten Free Available Vegetarian
Spiced Local Carrot and Sweet Potato Potage
with argan-marinated beets and crème fraîche Gluten Free Vegetarian
Local Tuna and Fig Pissaladière
roasted pepper purée, arugula and shaved Petit Basque Gluten Free
Burgundy Snails
with mushrooms, Brussels and pumpkin in fontina fondue with soppressata lardons
Pan-fried Veal Sweetbreads
with Native Blue grits and sweet and sour bacon Brussels
Main Courses
Duck Leg Confit
with Asturian white bean and sausage stew, braised red cabbage Gluten Free
Beef Short Rib Stroganoff
with brussels sprouts and a pumpkin urfa pasta kerchief
Locally landed Finfish
with aged basmati biryani, coconut curry braised greens and root chips Fish Gluten Free
Millbrook Venison Loin
with freekeh and carrot risotto, Gilfeather slaw, and quince demi
Mesquite Gnocchi
with celeriac alfredo, squash and chestnuts, kale, blood orange supremes Vegetarian
Dessert
Poached Pear
stuffed with honey lavender mascarpone and vanilla caramel Gluten Free
Chocolate Chile Hazelnut Cheesecake
with mint whip and currant coulis Gluten Free Nuts
Apple Tarte Tatin
with cranberry compote and shaved cheddar
Olive Oil Cake
with white chocolate whip, fig jam and almond florentine Nuts
