To Begin

Tomato Confit
Oven roasted Brandywine
heirloom tomatoes, chives oil and micro greens


Seafood Course

Maine Sea Scallops
Seared Maine sea scallops, whipped yellow
Russian fingerling potatoes and a saffron beurre blanc

Murphy Goode Fume Blanc Reserve


Main Course

Venison Chops
Venison rib chops, butternut squash
and roast shallots with a venison au jus

Saintsbury Pinot Noir


Cheese Course

Cheese and Walnut Salad
Shaved pecorino cheese and baby
fennel with arugula, walnuts and olive oil

Dry Creek Cabernet Sauvignon


Dessert Course

Apple a la Mode
Spice roast Granny Smith apples,
cinnamon ice cream and flaky pastry leaves