Hudson Valley Foie Gras "WALDORF" with pear brown butter, walnut butter, golden raisin mustardo, and pickles
Caramelized Sunchoke Soup with Brussels sprouts, shallots, and pistachio oil
Roasted Squash Salad with frisee, chicory, persimmon, Beltane Farm goat cheese, and pumpkin seed vinaigrette
Tagliatelle with wild mushrooms, parmesan butter, carmelized onions and topped with a free-range, farm fresh egg
Point Judith Monkfish with root vegetables, braised fennel and romesco sauce
Roasted Guinea Hen with sunchoke ravioli, braised cabbage and a pomegranate glaze.
Click the pic to see the full menu and stay tuned
for Phase II additions this coming week.
