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