Jan 5th-Jan 8th
Market Menu will resume January 10th
First Course
Fresh local greens with strawberries, parmigiano reggiano, and champagne vinaigrette
5
Entrees
Eight ounce grilled beef filet, green onion grit cakes, lemon-butter asparagus, and roasted red pepper aioli
20
Roasted pheasant breast, shiitake cider butter sauce, roasted local baby carrots, and mashed potatoes garnished with sautéed foie gras
22
