Appetizers
Baked Brie with Grilled Peach Compote Platter
Toasted Brioche
Saturday Lunch
Country Pate and Charcuterie
Pate, mostarda di fruita, prosciutto, fig, grilled bread
Coquilles St Jacque
Diver Scallop, Whipped Potato, Bechamel, Gruyere
Fava Bean Farotto- Foraged Mushroom
Farotto, Oyster Mushroom, Fava Bean, Celery Leaf
Chicken Roasted Grapes Pistachio
Citrus and Thyme Roast Chicken, Roasted Grapes, Pistachio, Wilted Greens
Saturday Dinner
Rillette Trio Rectangle
Rabbit, Duck, Pork, Wild Plum, Carte de Musica
Mille Feuille Aux Champions
Sherry Braised Mushroom, Parmesan Cracker, Truffle Whipped Cream
Sea Bass
Sous Vide Bass, Brule’ed Kabocha Squash, Gremolata
Seared Duck Breast
Melted Leeks Glazed Carrots, Blackberry Gastrique
Beef Bourguignon
Appetizers Part Deux
Cheeses and Stone Fruit Platter
Mushroom Truffle Pudding Bite Platter
Sunday Lunch
Lentil Nicoise
Baby Spinach, Roasted Fingerling Potato, Sweet 100’s Tomato, Du Puy Lentil, Nicoise Olives, Duck Egg, Caper Berries
Maine Lobster Roll with Pomme Frite
Poached Maine Lobster, Celery Confit, Aioli, Brioche
Sous Vide Rabbit Loin
Rabbit, Micro Vegetables, Celery Root
Pork Confit with Lingonberry and Japanese Pumpkin
Sunday Dinner
Foie Gras Torchon
Grilled Palisade Peach Salsa, Foie, Jurassic Salt, Toasted Brioche
Spot Prawn, Romanesco and Cauliflower Gratin
Cassoulet
Speck Wrapped Monkfish in Red Wine Sauce Savoy Spinach
Slow Roasted Veal Breast with Fregola and Frise Family Style
