|
|
|
MAIN COURSE
Seared Atlantic Salmon, Razor Clams, Black Trumpets, Truffled Grits, Leek Fumet’ 15 Free Range Hen, Potato Gnocchi, Field Mushrooms, Garlic Fusion 14 Pan Seared Atlantic Halibut, Creamy Canillini Beans, Heirloom Vegetables with Basil Emulsion 16 Wild Columbian Sturgeon with braised Short Ribs, Cepes and Mashed Potatoes 19 Muscovy Duck Breast and its Confit, Paperdelle, Fiddle Head Ferns, Juniper Ginger Consommé 20 Grilled Veal Chop with Creamy Potato Gratin and Roasted Cippolinis 24 Roasted Lamb, Seven Vegetables, Cassoulet, Virginia Ham 25 Grilled Beef Tenderloin, Savory Bread Pudding, Assiette of Carrots 20 Colby & Megan Garrelts |