First Course

Cold Plate

Roasted Purple Beets and Poached Candy Cane and Yellow Beets, Crisp Frisée, Goat’s Cheese Crème Fraiche, Candied Walnuts, Arugula Pesto, Balsamic and Beet Sprouts

Fresh Buratta and Heirloom Tomato Salad with Crispy Brioche Croutons, Truffle Honey, Fig Preserve, Arugula Cress

Red and White Quinoa Salad with Autumn Fruits Tossed in a Citrus Syrup Vinaigrette with Crisp Organic Greens, Roasted Butternut Squash Croutons, Teardrop Tomatoes and Crispy Prosciutto Chips

Roasted Autumn Strudel Rolled with Butternut Squash, Chudleigh’s Apples, Rhubarb and Goat’s Cheese topped with a Shaved Fennel and Apple Slaw, Frisée, Castelfranco Radicchio tossed in a Honey Lemon Thyme Vinaigrette

“Deconstructed Cobb Salad” Organic Watercress and Boston Bibb Lettuce, Double-Smoked Maple Bacon, Avocado Lime Mousse, Heirloom Tomatoes Salsa, Pesto Dressed Poached Egg, Roquefort Cheese and Green Goddess Dressing

Whole Baby Romaine Lettuce with Treviso Radicchio, Prosciutto Chips, Fire Roasted Peppers, Chipped Pecorino Cheese, Buttered Rosemary Croutons and a House-made Caesar Dressing

 

Second Course

Soup Options

Leek and Potato with a Truffle Foam, Chives and Maple Bacon

Roasted Fennel and Tomato Bisque with Caramelized Apple

Summer Clam Chowder

Roasted Wild Mushroom Soup with Porcini Foam and Goat’s Cheese

Ginger and Heirloom Carrot Bisque

Caramelized 3 Onion Soup with Grilled Gruyere Cheese Croutons and Reduced Port Balsamic

Spring Pea Soup with Apple Smoked Bacon and Crème Fraiche

Roasted Red Pepper, Tomato and Balsamic Bisque, Old Cheedar Grilled Cheese Croutons

Local Beer and Potato Soup with a Cheddar Mornay Foam

Parsnip and Cauliflower Soup with Florets and Organic Sorrel

 

Third Course

Pasta Options

Roasted Butternut Squash Ravioli with Butternut Squash Croutons, Parmesan Truffle Essence and Organic Watercress Sprouts

Roasted Wild Woodland Mushroom and Goat’s Cheese Tortellini with Porcini Foam, Crispy Leeks and Spring Peas

Lobster “Carbonara” with Lavender Noodles, Poached Lobster, Double Smoked Bacon, Spring Peas, Tarragon and Shaved Parmesan

Garden Style, House-Made Angel Hair Pasta with Roasted Zucchini, Crispy Shallots, Beet Greens, Heirloom Asparagus, Shaved Watermelon, Easter Egg Radish and Triple Crème Brie and Wild Flowers

House-Made Ricotta Ravioli with Heirloom Tomato Salsa, Organic Arugula and Spinach, Basil Pesto and Balsamic Beurre Blanc and Cress

Veal Bolognese with House-Made Fettuccine, Shaved Black Truffle, and Roasted King Oyster Mushrooms

Ontario Rabbit with House-made Pappardelle, Roasted Wild Mushrooms, Spring Peas and a Lavender Scented Emulsion

 

Fourth Course – Entrée

Beef Options

Seared Beef Tenderloin with Potato Puree, Buttered Asparagus Tips and Green Beans, Roasted Heirloom Carrots and Madeira Sauce

Braised Short Rib with Crispy Gnocchi, Roasted Root Vegetables, Double-Smoked Bacon, Brussels Sprout Leaves, Arugula with Buttered Broccolinni and a Rosemary Jus

Truffle Honey and Pecan Crusted Veal Tenderloin with Caramelized Onion and Potato Gratin, Buttered Rapini, Spinach and Heirloom Carrots, and Madeira Jus

Seared Tenderloin with Wilted Rainbow Swiss Chard, Mustard Greens, Roasted Mushrooms, Parsnip Puree, Porcini Jus and Parsnip Chips

Seared Tenderloin with Goat’s Cheese Croquettes, Heirloom Tomato Salsa, Basil Oil, Reduced Aged Balsamic and Roasted Beets

“Steak and Frittes” Aged Striploin, House-cut Fries, Truffle Butter, Jus

Bacon-Wrapped Veal Tenderloin with Buttered Asparagus, Morel Mushrooms, Cauliflower Purée and Jus

Chicken Options

Pan Seared Chicken Supreme with a Sweet Potato Puree, Roasted Heirloom Carrots, Spring Beans and an Apple Cranberry Gastrique

Pan Roasted “Cordon Blue” Prosciutto Wrapped Mozzarella, Asparagus, Roasted Wild Mushrooms and a Truffle Potato Purée

Chicken “Coq au Vin” with Double-Smoked Bacon, Woodland Mushrooms, Parsnip Purée and Spring Vegetables

Fish Options

Pan Seared Atlantic Salmon with Baby Roasted Fingerling Potatoes, Green Beans, Nicoise Olives, Organic Sprouts and Sauce Gribiche

House-Made Crab Cakes with a Saffron Aioli, Warm Spring Greens, Shaved Garden Crudité, and a Cucumber Corn Salsa

Pan Seared Halibut with Poached Heirloom Beets, Green Beans, Mustard Greens, Blood Orange Gremolata, Organic Cress and a Citrus Extra Virgin Olive Oil Emulsion

Pan Roasted Salmon with Buttered Baby Beets, Crème Fraiche, Pickled Cucumber, Organic Greens and an Apple Orange Slaw

Salmon Roulade stuffed with Soft Shell Crab, Buttered Asparagus, Roasted Corn and Cauliflower Florets, Heirloom Carrots, Yellow Corn Shoots

Shellfish “Stew” Scallops, Shrimp and Clams in a Rich Saffron Cream with Confit Potatoes and Seasonal Spring Vegetables

Pan Seared Red Snapper with an Arugula Pesto, Buttered Leeks, Crispy Confit Potatoes and a Blood Orange Hollandaise

Pan Seared Sesame Ahi Tuna Served Rare with a Avocado Aioli, Green Beans, Pickled Pearl Onions, Ponzu Cucumbers, Shaved Heirloom Radish and a Cilantro Sprout Salad

Final Course

Wild Berry Parfait with Maple Sponge Cake, Vanilla Chantilly, and Dark Chocolate Shavings

Apple Strudel with a Toasted Hazelnut and Pecan Crust and Bourbon Caramel Sauce

Peach Cobbler with Maple Syrup Crème Fraiche, Strawberry Purée, and Bruléed Figs

Dark Chocolate Soufflé with Grand Marnier Chocolate Sauce

Panna Cotta with Wild Berries and Hot Fudge Sauce

Signature “Tiramisu” with Espresso Soaked Lady Fingers, Tiramisu Cream and Dark Chocolate Shavings

Proper Local Apple Pie with a Caramel Chantilly

Classic New York Style Cheesecake with a Warm Berry Coulis

Pecan Pie with Topped with Butterscotch Ice Cream

Strawberry Rhubarb Tart