A Sampling from our Table
Appetizers
Virginia Ham & Cheese Éclairs
Chukar Bird Dogs with Apricot Sriracha Dipping Sauce
“Chev-Oreos” –Almond and Rosemary Cookies Filled with Black Pepper and Honey Chevre Cheese
Grilled Pizza – Porcini, Brie, Pear & Black Peppercorns
First Course
Wild local Morel Cappuccino Consumé with Sage Foam, Apple Blossom, Local Cress Gnocchi
Fresh Maine Lobster Raviolis, Homemade Ricotta, Grilled Tomato, Sherried Shrimp Broth, Fried Pasta
Charcuterie tasting – Housemade Pate, Sausage, Cured Meats, Rillettes and Condiments
Tomato Panna Cotta Tart - Herb Crust, Garden Vegetable Feta, Oregano, Lemon-Cilantro Vinaigrette
Grilled Peaches & Iberico Ham with Frisée, Red Grapes, Assorted Melons, Garden Parsley, Proscuitto Chips
Boston Lettuce tossed with Fresh Grapes & Gorgonzola Vinaigrette with Candied Walnuts
Entrée
Heritage Pork Filet Stuffed with Local Plums, Rosemary, Cauliflower Ravioli, Single Malt Scotch, Peach Corn Sauce, Fried Sage
Pheasant – Your harvest prepared - Boneless Breast, Freshmade Pheasant Sausage and Blueberry Gastrique, Pecan Wild Rice, Anise Sweet Potato
Bison Ribeye - coffee cured, Rosemary Popover, Parsnip Root Purée, Cranberry Relish, Redeye Gravy
Salmon – Apple glazed and a touch of cedar smoke, Vegetable Potato Salad, Pernod Sabayonne
Desserts
Chocolate Cake, Cardomon, Coffee, Butter Cream, Hazelnut – Frangelico Crème Anglaise
Housemade Flathead Cherry Ice Cream, Chocolate dipped Cherries, Fresh Cherry Syrup
Open Top Fresh Blueberry Pie
Coconut Custard with Tropical Fruits & Lime Syrup
Freshly Baked Breads
Sweet Potato & Chive Flower Pot Rolls
French Baguette
Brioche
Lemon Whole Wheat Bread
Buttermilk Biscuits
All our items are made from scratch. We source products locally, through local farms and farmers and support in-state producers.
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