Fall Menu

*Menu Subject to change without notice

Opening Courses

Jumbo Lump Crab Cake
Louisiana-Style Remoulade, Candy Striped Beets, Purple Sweet Potato Puree

Kale Salad
Mixed Greens, Diced Apples, Candied Nuts, Roasted Acorn Squash, Sliced Radishes, Feta Cheese, Buttermilk Dressing

Pan Seared Scallops
Carrot Puree, Pickled Fennel Salad

She Crab Soup
Sherry, Cracked Black Pepper

Foie Gras
Apple Butter, Demi

Main Courses

Rosemary & Dijon Crusted Rack of New Zealand Lamb
Black Garlic Puree, Fingerling Potatoes

Duck Breast
Swiss Chard, Sage Demi

Filet Mignon
Brussel Sprouts, Butternut Squash Puree, Red Wine Thyme Jus

The Catch
Pistachio Puree, Carrot Salad, Red Pepper Aioli

Tri-Colored Tortellini
Fall Squash, House-made Pesto, Parmesan, Purple Basil

14oz Double Boned Pork Chop
Horseradish Spätzle, Haricot Verts, Apricot-Whole Grain Sauce

 Cider Braised Bison Short Ribs
B
utter Braised Carrots, Apple Slaw, Braising Liquid Reduction

Lobster Carbonara
Lobster, Spanish Chorizo, Peas, Egg Fettuccini, Parmesan, Garlic Cream Sauce

Dessert Course

Crème Brulee
Syrah Gel, Hazelnut Brittle, Bourbon Ice Cream

Spiced Cheesecake
Brown Sugar Ice Cream, Maple Bacon Crumble, Chocolate Leaf

Apple Cake
Orange-Tarragon Mousse, Dehydrated Apple, Cinnamon Sugar Dust