We are trying out possible menu items for dinner. Join us on August 30th from 6 PM and 10 PM.
No RSVP required.
Appetizers (Apps/Share plates)
Charcuterie Board
Duck Prosciutto, Waygu Bresaola, Wild Boar Lonza, Jambon de Bayonne, Artisanal Dry-Cured Saucisson
with Olives, Cornichons, and sliced Baguette
Cheese Board
TBD sliced Baguette, Fresh Fruit, and House Made Preserves
Poached Pear
Anjou Pear poached in red wine with Crème Fraiche
Soup and Salad
Vichyssoise
Chilled Potato and Leek with Heavy Cream and Apple Wood Smoked Bacon Crumbles
French Onion
Fresh Onions in a Vegetable Broth and Sherry with Melted Gruyere Cheese
Duck Confit Salad
Traditional Duck Confit served on Arugula in Blackberry Vinaigrette
Spinach Salad
Dried Cherries, Walnuts, Watermelon Radish, Carrots, Celery, and Goat Cheese
Entrees
Includes two side items
Roasted Leg of Lamb
Grass-Fed Australian Lamb roasted in Dijon Mustard and Rosemary with Wild Mushroom Demi-Glace
Market Fish Meunière
dredged in Flour and sautéed with brown Butter, chopped Parsley, and Lemon
Très Sausages
Lamb Merguez, Venison Cherry, Duck Armagnac with sautéed Onions and Peppers
Sides
Sautéed Spinach w/ Almonds (vegan)
Haricots Verts (vegan)
Jerusalem Salad of Mint, Cucumber, Tomatoes, Red Onions (vegan)
Green Lentils with onions, red peppers, carrots (vegan)
Chateau Potatoes (vegan)
Wild Mushrooms (vegan)