APPETIZER
brussel sprouts, shishito, charred pineapple, old bay yuzu aioli
angry croutons, parmesan crisps
smoked sweet & sour tomato jam, tarragon aioli
gruyère puff pastry, sherry
warm mushroom salad, frisée, arugula, wood-fired corn purée
MAIN COURSE
white bean, brussel leaves, crispy kale, artichoke, chorizo
brunost cheese fondue, black pepper caramelized marcona almonds, mustard greens
san marzano tomato, dry aged beef & lamb
citrus maple glaze, butter braised leek risotto, roasted garlic jus, baby turnips
black truffle & potato pavé, lettuce & horseradish crème fraîche, kabocha squash, brown butter, mizuna
brussel sprouts, creme fraiche mashed potatoes, bearnaise
DESSERT
chef selected seasonal flavors
brown butter cake, praline chocolate mousseline, candied butternut squash, smoked pecan, feuilletine
Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.
Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms
