Select one from each course

Oysters Three Ways
On the 1/2 Shell, Baked Rockefeller, Southern Fried

Braised Vermont Pheasant
With Salsify Purée and Goosebury Jus

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Bouquet of Watercress Salad
With Proscuitto, Roasted Beets and a Light Balsamic Vinaigrette

Spinach and Crispy Duck Salad
With Sweet Potato Hay and a Cider Vinaigrette

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Grapefruit Sorbet

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 Thyme Scented Breast of Statler Chicken
Over Homemade Linguini with Toasted Walnuts and a Brie Cream sauce

Szechuan Pepper Seared Tuna
With Lobster Fried Rice, Tempura Asparagus and an Asian Black Bean Vinaigrette

Seared Veal Porterhouse
With Boursin Potato and Shallot Jus

 Steamed Organic Salmon
Over Barley Risotto with Blood Orange Beurre Blanc

14oz New York Strip Steak
With Smoked Corn Pudding and Mushroom Marsala Sauce

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Poached Quince in Puff Pastry
With Vanilla Wine Sauce, Anglaise and Bruleed Quince Paste

Dark Chocolate Edible Truffle Box
Four Handmade Truffles in a Dark Chocolate Layer Cake Box

Reservations Required

802.760.1126