S E A S O N A L   B E V E R A G E 

Bourbon Cider Harvest 

 

S T A T I O N A R Y 

Local Artisanal Cheeses with Nuts + Dried Fruits and Preserves

Hand Crafted Charcuterie with Mustards             

Ash Roasted Autumn Onion + Herb Dip 

Fluke Ceviche with Chili Pepper and Lime 

 

F I R S T

Charred Mokum Carrots with Whipped Chevre, Honey, Radish + Endive

 

V E G E T A B L E S

Cauldron Stone Ground Corn Polenta with Steel Roasted Autumn Mushrooms

Wood Roasted Brussels Sprouts with Pickled Apple, Pancetta + Berleburg

Roasted Cauliflower with Jerusalem Artichokes, Foraged Juniper + Pine 

Autumn Squash Salad with Winter Cress, Sweet Pear + Seeds

 

M A I N

Hearth Roasted, Hanging Hudson Valley Ducks with Concord Grape Jus

Whole Roasted Red Snapper with House Butter and Capered Dandelions 

 

D E S S E R T S

Wood Fired Burnt Cheesecake with Apple Caramel + Butter 

Fire Side Coffee Service 

Hand Blended Artisan Tea