
CHEF
Nick Ryan

Mushroom Gnocchi, Red Wine Demi Glace
Potato Au Gratin, Peppered Blueberry Cognac Demi Glace
Mint Chimichurri, Parsnip Puree, Broccolini and Plum Gastrique
Blue Cheese Mashed Potato, Fried Onion Rings, Red Wine Demi Glace
Thyme Roasted Fingerling Potato, Caramelized Pearl Onions, Cabernet Demi Glace
25 ounces, Hunter Sauce and Grilled Asparagus
Fried Goat Cheese, Roasted Tomatoes, Parmesan Cheese
Quail Egg, Cornichon, Onion, Caper, Candied Red Wine Reduction and Twisted Crostini
Filet, Crab Meat, Asparagus, Béarnaise Sauce and Mashed Potatoes
Goat Cheese Stuffed, Mashed Potato, Asparagus, Crab Stuffed Shrimp and Creamed Arugula
Sautéed Swiss Chard, White Beech Mushrooms and Blackberry Glaze
Spiced Carrot, Beech Mushroom, Orange Marmalade, Chili Oil
Beef, Carrot, Peas, Potato and Irish Soda Bread
Purple Potato, Petite Carrot and Candy Cane Beet
Braised and Seared, Smoked Gouda Grits, and Caramel Miso Sauce
Parsley Salad and Grilled Toast Points
Mushroom Gnocchi, Roasted Red Tomato Sauce



SAMPLE PLATES




Please click on the different selections

