A Four-Course Seasonal Tasting Menu is Available for 88
A Six-Course Chef’s Menu is Available for 130
Wild King Salmon Gravlax with Hackleback Caviar, Baby Red Beets, Pickled Ramps, Horseradish Crème Fraiche & an 'Everything' Tuile
Bluefoot Chanterelles 'a la Grecque' with Baby Arugula, Baby Fennel, Deviled Quail Egg, Hearts of Palm & Radish
Shrimp Crusted Halibut with a Fennel-Dill Fumet, Hon Shimeji, Kale, Baby Leeks & Tempura Sea Beans
Roasted Monkfish Wrapped with Swiss Chard, Tarragon Spaetzle, Rapini, Cherry Tomatoes & Black Olive
Roasted Violet Hill Farm Chicken with Fingerling Potato Puree, Grilled Escarole, Fiddleheads, Porcini Mushrooms & Crispy Carrots
Roasted Flying Pig's Farm Pork Crepinette, Charred Spring Onions, Fennel Puree, Baby Bok Choy & Glazed Rhubarb
Appetizers
Wild American Malossol Caviar Toasted Brioche, Crème Fraiche & Shallots
42
Wild American Malossol Caviar Toasted Brioche, Crème Fraiche & Shallots
84
Wild American Malossol Caviar Toasted Brioche, Crème Fraiche & Shallots
38
Wild American Malossol Caviar Toasted Brioche, Crème Fraiche & Shallots
76
Warm White Asparagus with a Sorrel-Hazelnut Gremolata, Candied Lemon, Takana & Marigolds
25
Yellowfin Tuna l’Occidental Flashed with Beurre Noisette & Crispy Shallots
22
Braised Rabbit Salad with Baby Fava Beans & Mint, Pickled Red Pearl Onions, Burrata with a Roasted Shallot Vinaigrette
23
Local Green Asparagus Soup, Golden Enoki, Pancetta, Potato & Sheep's Milk Yogurt
21
Entrees
Shrimp Crusted Halibut with a Fennel-Dill Fumet, Hon Shimeji, Kale, Baby Leeks & Tempura Sea Beans
42
Roasted Wild Striped Bass with a Parsley Gremolata, Flageolet Bean Stew, Zucchini-Mint Puree & Glazed Turnips
44
Ravioli of Goat Cheese & Lemon Zest with Morels, Pea Puree, Sugar Snap Peas, Spring Garlic Foam & Beet Oil
39
Roasted Violet Hill Farm Chicken with Fingerling Potato Puree, Grilled Escarole, Fiddleheads, Porcini Mushrooms & Crispy Carrots
44
Roasted Duck Breast with Wild Nettles, Ramp Pickled Cherries, Fregola & Beet-Radish Hash
45
Desserts
Hazelnut Financier Cake with Orange Marmalade Filling, Milk Chocolate Ice Cream & Hazelnut Toffee
16
Buttermilk Panna Cotta with Lemon Verbena Gelee, Orange Cornmeal Cake & Poached Cherries
16
Warm Rhubarb Almond Crumble Tart, Toasted Almond & Ginger Ice Cream
16
Mascarpone Cheesecake with Macerated Tristar Strawberries, Pistachio Pound Cake & Elderflower Granita
16
Dark Chocolate Cremeux with Mint Cocoa Nib Ice Cream, Lavender White Chocolate Mousse & Cocoa Streusel
16
Assorted Sorbet & Ice Cream
Sorbet
Ice Cream
Pastry Chef Maritza Aranda Blum
Artisanal Domestic Cheese Selection
Vermont Butter Co. “Coupole” Websterville, Vermont
18
Vermont Butter Co. “Coupole” Websterville, Vermont
30
Consider Bardwell "Manchester" West Pawlet, Vermont
18
Consider Bardwell "Manchester" West Pawlet, Vermont
30
Spring Brook Farm "Tarentaise" Reading, Vermont
18
Spring Brook Farm "Tarentaise" Reading, Vermont
30
Cellars at Jasper Hill "Bayley Hazen Blue" Greensboro, Vermont
18
Cellars at Jasper Hill "Bayley Hazen Blue" Greensboro, Vermont
30
Sweet Grass Dairy "Green Hill" Thomasville, Georgia
18
Sweet Grass Dairy "Green Hill" Thomasville, Georgia
30
Meadow Creek, "Grayson," Galax, Vermont
18
Meadow Creek, "Grayson," Galax, Vermont
30
Three Corner Field Farm, "Frere Fumant," Shushan, New York
18
Three Corner Field Farm, "Frere Fumant," Shushan, New York
30
