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

FIRST

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

MAIN

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

DESSERT

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