Plated Seasonal Three-course Menus

chicken, steak and roasted fennel, seared scallops, cheesecake with strawberries, beets and chevre

Winter

  • Winter Green Salad with Pickled Shallots, Beets + Banylus Vinaigrette
  • Braised Beef Short Ribs with Fresh Horseradish, Roasted Root Vegetables + Fingerlings
  • Vegetarian: Braised Spiced Chickpeas with Fennel, Roasted Cauliflower + Caramelized Onions
  • Warm Chocolate Cake with Caramel Sauce

Early Spring

  • Roasted Red and Gold Beets with Vermont Chevre + Herb Salad
  • Roasted Chicken with Spring Ragout of Potato, Ramps, Fiddleheads, Morels + Natural Jus
  • Vegetarian: Ribollita Classic Tuscan Winter Stew with Nero de Toscana, White Beans, Carrots + Parmesan
  • Apple Rhubarb Crisp with Whipped Cream

Spring

  • Asparagus + Herb Salad with Hazelnut Vinaigrette
  • Organic Shetland Salmon with Lemon Oil + Crushed Minted Peas
  • Vegetarian: Soba Noodles with Local Vegetables, Ginger, Soy + Sesame Broth
  • Strawberry Shortcake with Fresh Whipped Cream

Summer

  • Heirloom Tomato Salad with EVOO + Fleur de Sel
  • Roasted Leg of Lamb with Sauce Verde, Roasted Summer Squash, Zucchini + Couscous with Mint
  • Vegetarian: Summer Heirloom Beans with Local Vegetables, Basil Pesto + Pecorino
  • Lemon Pound Cake with Blueberries + Whipped Cream

Autumn

  • Waldorf Salad with Concord Grapes, Asian Pear, Celery Hearts, Greens + Walnut Vinaigrette
  • Roasted Pork Loin with Wild Mushrooms, Lacinato Kale, Potato Puree + Natural Jus
  • Vegetarian: Creamy Polenta + Mushroom Ragout
  • Pear Almond Cake with Vanilla Ice Cream