Dinner menu (changes daily)
Appetizers
Mozzarella cheese and basil stuffed risotto rice "arancini," apple infused balsamic essence and basil oil
Grilled, Korean stlye "Kalbi" Dietzler Farmes beef shortribs, sesame dressed daikon radish and drops of Hillside Orchard's cherry "sweet and sour" sauce
Velvety, roasted cauliflower cream soup, sweet pepper - sherry emulsion, bacon dressed pea tendrils
Maryland jumbo lump crabcake, salad of Heritage Prairie Market's pea tendrils and curried coconut creme with drops of laepo chili oil
Artisan cheese plate – selection of three American cheeses, fruit compote, toasted nuts and a slab of hand made crackers
Salads
Field greens splashed with honey-mustard vinaigrette and slices of fresh granny smith apple
Field greens with Mirin vinaigrette, crisp won-tons and spiced sesame-almond clusters
Orange-beet vinaigrette dressed field greens, crumbled chevre cheese and Heritage Prairie Market's baby beets
Field greens drizzled with herbed buttermilk dressing with shaved watermelon radish
Entrees
Handmade fettucini pasta tossed with sage brown butter, spinach, crisp sage leaves, butternut squash puree and shaved white asparagus
Roasted Carolina Redfish on scallion laced basmati rice, Creole crawfish etoufee sauce with crisp "holy trinity" of vegetables and shards of cornmeal cracker
Pesto crusted Alaskan Halibut, olive oil laced mashed potato, slow roasted Heritage Prairie Market's baby fennel and shellfish infused tomato broth
Barbeque rubbed and grilled bone in pork porterhouse, creamy cheddar cheese laced stone ground grits, apple-pickled red onion slaw and honey mulato chile sauce
White truffled Amish free range chicken breast, savory sage laced stuffing, sauteed chanterelle mushrooms, herbed poultry glace and cranberry essence
Grilled New Zealand lamb loin, Tuscan style cannellini beans with crisp prosciutto, sauteed fresh asparagus and lemon-rosemary yogurt sauce
Maple Leaf Farm's duck breast, lightly smoked then Door County cherry glazed, beaumont yams, confit red tropea onions, roasted quince and rosemary infused poultry sauce
Marinated and grilled Szechwan beef flank steak, crisp won-tons, sesame aioli, toasted sesame seeds, chili laced cashews and fresh scallions