As the seasons begin to shift from Summer to Fall, we're starting to reflect that shift in our new menu. There will be more changes to come, but here are some highlights:
Sliced plum, radicchio, frisée, toasted sunflower seeds,
goat cheese, mustard-sherry vinaigrette, apple butter
Old Chatham Sheepherding Co.’s Berkshire Bleu cheese, sliced pear,
cayenne-toasted walnuts, Meyer lemon vinaigrette
Goat cheese, roasted pumpkin, portobello mushroom, and spinach baked in puff pastry with mesclun salad and Dijon cream
Sweet potato and cheddar mac-n-cheese, braised brussel sprouts, smoky tomato marmalade
Stuffed with goat cheese and fig and apple jam;
house-cured duck prosciutto, baby arugula, balsamic gastrique
House-made corned beef, Cajun rémoulade, braised cabbage,
Adirondack Black Wax cheddar, Wild Hive rye bread, French fries