Amuse Bouche 

First Course

Butternut Squash Bisque, Smoked Trout, Apples, Walnut Aioli, Petite Greens 

Second Course 

Crispy Pork Belly, Stir Fry Vegetables, Hoisin BBQ 

Third Course 

Pan Seared Branzino, Potato Gnocchi, Haricot Verts, Escargot, Cippolini, Truffle Cream

Fourth Course 

Slow Roasted Duck Breast, Hudson Valley Foie Gras, Sweet Potato Purée, Roasted Brussels Sprouts, Apple Smoked Bacon, Red Wine 

Fifth Course 

Maple Cinnamon Crème Brûlée

 

95 per person

 

Requires Full Table Participation

No Substitutions

 

 

 

Executive Chef       Carl Messick                                                Sous Chef       Bill Hennessey