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.]