Appetizers
Poached lobster & fennel atop brioche
Bacon-wrapped apricots
Homemade hummus & pita bread
Caprese skewers
Deviled eggs & caviar
Lemongrass shrimp
Spring rolls & peanut sauce
Savory beignet
Shrimp & grits in a tiny cup
Soups & Salads
Little gem lettuce cups w/ pickled mushrooms, feta, and garlic crouton.
Fire-roasted peach and arugula w/ an herb yogurt dressing, and toasted almonds.
Lyonnaise salad, with poached egg, crispy pork belly, and a champagne shallot vinaigrette.
Classic French onion soup, with gruyére, beef bone broth, garlic crouton, and fresh parsley.
Cauliflower velouté roasted fleurettes, with toasted cumin, pesto, and pumpkin seeds.
Italian ribollita w/ tomatoes, cannellini beans, kale, carrots, and celery.
Entrées and Sides
Zucchini stuffed with pearl couscous, ground bison, vegetable mélange, finished with a tomato caper sauce and parmesan cheese
Trofie fresche pasta, topped w/ a tomato and caper sauce, finished with Grana Padano.
Pork tenderloin and pesto farfalle w/ spinach and locally foraged mushrooms.
Grilled lamb chops, fresh from the Lamorey-Rowan Family Farm, accompanied by truffle mac and cheese, and croock-neck squash.
Prime ribeye of beef, with a silky parsnip purée, and fire roasted broccoli rabe.
Pan Seared halibut, roasted heirloom potatoes, heirloom tomatoes, and asparagus.