Menu, November 4th, 5th, & 6th


Butternut Squash Soup   7
pickled squash, candied pumpkin seeds, hickory gastrique

Roasted Beet and Stone House Greens Salad   8
goat cheese crema, hazelnuts, arugula

Sweet Potato Gnocchi   9
bacon-onion jam, pear, vincotto, sage

Seared Scallops   13
celery root risotto, lemon emulsion, celery salad, Espelette pepper


Swiss Chard and Wades Mill Herbed Bulgur   16
caramelized cauliflower, winter squash, caper-raisin-olive vinaigrette

Seared Striped Bass   26
brussel sprouts, roasted oyster mushrooms, braised chestnuts & shallots

Herbed Roast Chicken   25
parmigiano polenta, mustard greens, grapes, walnuts

Buffalo Creek Ribeye  32
confit marble potatoes, caramelized garlic, beet greens, carrots


Bread and Butter Pudding   8
creme fraiche, caramel, toasted pecans, Nelson County apples

Belgian Chocolate Bête Noire   8
wine poached dried cherries, cream

Foggy Ridge Cider Spiced Apple Tart   8
shortbread, cider caramel, cream cheese mousse, bruleed apples

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