This Year's Menu
Passed Hors D'oevres
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Deviled quail eggs
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Tomato & basil bruschetta
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Goat cheese stuffed figs with prosciutto
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Collard Green Rolls
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Truffle grilled cheese
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Fingerling potatoes finished w/ crème fraîche & caviar
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First Course
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Burratta with red miso acorn squash, farm fresh beets, kale pistou and preserved fennel
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Main Course
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Grass fed beef short ribs served with wild mushroom faro risotto, caramelized cipollini onions and apple braised kale
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(Vegetarian Option) Maitake mushrooms sautéed with caramelized onions, served with farmer ground polenta and apple cider braised kale
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Le Petite Desserts
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S’mores
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Carrot Cake
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Brownies
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