Autumn Dinner Menu

First Course

Soup of the evening 7.95

Pan seared julienne beef loin and golden beet salad in a horseradish vinaigrette with fresh
goat cheese and micro greens 12.95

Chilled sliced rabbit sausage with a sweet potato, diced apple, walnut and golden and black raisin salad with micro greens in a maple and apple cider vinaigrette 9.95

Grilled game and chanterelle mushroom sausage with pumpkin fettuccine, cassis infused sundried black currents, orange confit and leeks in a spiced pumpkin vinaigrette 11.95

Kabocha squash and black truffle ravioli with chanterelle mushrooms, diced kabocha squash and toasted pine nuts in a kabocha squash coulis 13.95

Sautéed foie gras with fresh sage, potato gnocchi, toasted pecans and caramelized onions in an apple cider vinegar demi glace with crisp parsnip chips 21.95

Crisp oysters with nappa cabbage, white beans, crisp bacon and caramelized onions in a whole grain mustard vinaigrette 12.95

Creamy shrimp and crabmeat with crisp parmesan cheese polenta and tomato fondue in a
mascarpone cheese cream sauce 13.95

Seafood ravioli with diced butternut squash and sweet peas in a lemon confit cream sauce 10.95

Crisp squid with black barley and crisp bacon risotto in a tomato jalapeño vinaigrette 9.25

Sliced Sopressata sausage, with ricotta salata cheese, black olives, roasted peppers and micro greens in balsamic and fresh herb vinaigrette 10.95

Salads

Seasonal greens tossed with julienne Belgian endive, sliced red onions and diced tomatoes in a balsamic herb vinaigrette 8.95

Arugula with crisp duck confit in a creamy lemon garlic vinaigrette with Parmesan cheese and garlic herb croutons 9.95

Spinach with roasted red and yellow peppers, oil cured black olives and fresh goat cheese in a roasted pepper and balsamic vinaigrette with red onion crisps 9.95

Frisse, radicchio and Belgian endive with dice pears, Danish blue cheese, port wine infused golden and black raisins in a port wine vinaigrette with toasted spicy pecans 10.95

Belgian endive and seasonal green salad with toasted walnuts, orange confit, sun dried cranberries and diced granny smith apples in an apple cider walnut vinaigrette 10.95

Entrees

Chestnut crusted chicken breast with spatzel, spinach, and leeks in a sun dried cranberry vinaigrette with apple cider glazed cranberries and diced granny smith apples with crisp parsnip chips 24.95

Sautéed pheasant breast and pheasant leg sausage with cherry brandy infused sun dried cherries, whipped potatoes, broccoli and leeks in a cherry brandy demi glace 31.95

Sautéed pekin duck breast with pumpkin spatzel, broccoli, diced celery root and sun dried black currants in a black currant demi glace with crisp parsnip chips 29.95

Grilled beef tenderloin medallions with whipped potatoes, diced butternut squash, delicata squash, celery root and carrots in a bourbon caramelized onion demi glace with red onion crisps 34.95

Grilled NY strip steak with roasted sweet potatoes, crisp bacon, sweet peas, caramelized onions and shiitake mushrooms in a roasted shallot and sherry wine vinegar demi glace 33.95

Pan seared tuna with whipped potatoes, orange lentils, caramelized pearl onions, sweet peas and crisp bacon in a sweet chipotle chili pepper vinaigrette 31.95

Sautéed salmon with pistachio crusted potato fritters, diced leeks and sweet peas in a
lemon garlic vinaigrette 29.95

Sautéed sea scallops and shrimp with wild rice, crisp bacon and sweet pea risotto in a caramelized
red pepper vinaigrette 29.95

Fresh pumpkin fettuccine with broccoli, golden and black raisins and toasted pumpkin seeds in a vegetable broth with ginger oil droplets and fresh goat cheese 18.95

Fresh whole wheat fettuccine with cherry brandy infused sun dried cherries and toasted walnuts in a apple cider walnut vinaigrette with sliced ricotta salata cheese 19.95

Chef’s daily vegetarian creation 21.95

**Please refrain from using cell phones in the dining rooms**

**18% Gratuity will be added to tables of 5 or more**