Blue Point Oysters w/ Carrot Vermouth Mignonette, Saltines,
Fresh Horseradish
w/ Von Buhl, Brut Riesling, DE ‘09

Parsnip Soup w/ Fresh Pear & Orange,
Charred Cinnamon Brown Butter
w/ Gustave Lorentz, Gewurztraminer, FR ’09

Butter Poached Shrimp Salad w/ Mustard Greens, Crab,
Butternut Squash Purée, Smoked Sunchokes, Pickled Red Pepper
w/ Auratus, Alvarinho, PT ‘10

Slow Roasted Eden Farms Ribs w/ Molasses Glaze, Parsley,
Onion, Bacon-Lemon Vinaigrette
w/ Bell, Syrah, CA ’06

Steamed Maple Spice Cake w/ Smoked Goat Cheese Cream,
Sweet Braised Celery
w/ Hot Buttered Rum

Sweet Potato Fritters w/ Chicken Liver, Frisée, Radish, Scallion,
White Truffle Vinaigrette
w/ St. Michael-Eppan, Pinot Bianco, IT ‘09

Creamy Chicken Soup w/ Baby Dumplings, Sautéed Mirepoix,
Parsley Oil
w/ Pascal Bonhomme, White Burgundy, FR ‘09

Duck Breast Roulade w/ Roasted Hazelnut, Dried Cherry,
Balsamic Gastrique, Pear Purée, Arugula
w/ Jean Francios Mérieau, Malbec, FR ‘07

Oxtail Ravioli w/ Collards, Parmesan, Butter Beans,
Caramelized Apples, Urfa, Fresh Cinnamon
w/ Quinta Do Sanguinhal, Touriga Nacional & Aragonez, PT ‘06

Chocolate Pudding w/ Orange Whipped Cream, Rosemary Biscuits
w/ Hot Chocolate, W.L.Wellers Bourbon, Mint Foam

Gnocchi w/ Braised Goat, Parmesan Brodo, Kale, Curry Spice
w/ Strele, Soave, IT ‘07

Arugula Salad w/ Blue Cheese, Pumpkin Seeds, Sugar Snap Peas,
Roasted Radish, Tomato Vinaigrette
w/ Schoffit, Chasselas, FR ‘03

Sweet Potato Soup w/ Chestnuts, Roasted Poblano Compound Butter
w/ Durigutti, Bonarda, AG ‘08

Quail Two Ways w/ Pickeld Leg, Beet and Sunchoke Stack,
Roasted Breast, Pear Puree, Brown Butter
w/ Riffault, “La Noue” Sancerre Rouge, FR ‘08

Green Tea Ice Cream w/ Sauteed Apples, Pecan Granola, Caramel
w/ Crispin, Honey Crisp Cider