first
roasted local beet carpaccio, mustard vinaigrette, boiled egg yolk, fresh dill, and goat cheese.
main [choice of one]
pan seared rainbow trout stuffed with local beets, swiss chard and risotto; finished with lemon dill butter, vegetable du jour and crisp potato ribbons.
roast pork tenderloin topped with apples, shallots, and mushrooms; finished with grated goat cheese, beet jus, balsamic and walnuts.
dessert
vanilla panna cotta topped with warm peach compote, bourbon crème anglaise, and an almond tuile.
32
[no substitutions, please. a la carte price available upon request.]
