private dining dinner menu one
first course
Please Choose One
Organic Simple Greens
fall greens, hothouse tomatoes and red wine vinaigrette
Roasted Butternut Squash Soup
with honey-roasted pears and toasted walnuts
second course
Please Choose One
Rôti of White Sea Bass
with fingerling potatoes, wilted spinach daube and wild chive butter
Apricot and Maple-Roasted Pork Shoulder
with baked yams and wilted Swiss chard
Wild Thyme-Crusted Free-Range Chicken
with three-cheese polenta, root vegetable brunoise and sage demi-sec
Fall Squash and Wild Sage Pasta
dried cranberries, roasted sage, walnuts, Asiago cheese, butternut squash, honey and fall citrus-tomato concassé
third course
Please Choose One
Chocolate Mousse Cake
with raspberry coulis
New York Cheesecake
with apple compote
$29.95 per person
Jay C. Veregge ~ Executive Chef
Menu items and prices are subject to change.
Splits are not permitted.
A taxable service charge of 20% and sales tax will be added.
A corkage fee of $10 will be applied per 750 ml bottle brought into the restaurant.
Other menu items can be made available upon request at additional cost.