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FIRST COURSE
Slow Roasted Pumpkin Bisque
Sautéed Duck Rillette, Shaved Pumpkin Salad, Citrus Oil
Winter Greens and Candied Almond Salad
Guanciale, Parmigiano Reggiano, Honey Crisp Apple
Frissee and Smoked Sturgeon Salad
Poached Egg, Warm Sherry-Shallot Vinaigrette, Tarragon
Seared Nantucket Bay Scallops
Lemon Black Truffle Risotto, Celery Leaf
Cider Glazed Cavendish Farm Quail
Matsutake Mushrooms, Chestnuts, Roasted Pear
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MAIN COURSE
Pan Roasted Muscovy Duck Breast
Seared Foie Gras, Braised Red Cabbage, Grilled Seckle Pear
Spiced Duck Jus
Grilled Meyers Farm Tenderloin
Braised Beef Cheek, Potato Cake, Fried Garlic Confit
Leek-Blue Cheese Fondue
Sautéed Mediterranean Sea Bass
Littleneck Clams, Cannellini Beans, Roasted Fennel
Caramelized Onion Broth, House Cured Bacon Crisp
Butter and Thyme Roasted Lobster
Butternut Squash Gnocchi, Parsnip Puree, Black Trumpet Mushrooms
Vanilla-Brown Butter Emulsion
Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki
| Menus |
| Dessert |
| Fall Dinner |
| August Dinner |
| July Dinner |
| Spring Dinner |
| Christmas Stroll 08 |
| Fall Dinner 08 |
| Wine Dinner 09 |
| Wine Dinner 08 |
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