Enjoy a five course plated dinner in the Main Dining Room on the first Wednesday of every month seating at 7:30 pm. With pairing expertise, our Executive Chef creates each dish working directly with our local beer and wine vendors.
March 13, 2013: Fowl Weather Wine Dinner
- Scotch Egg: Goose Sausage Surrounding Hard Boiled Quail Egg, Baby Greens with Pineapple Vinaigrette (Paired with Cote Mas, St. Hilaire, Cremant De Limoux Brut)
- Pan Roasted Quail: Rutabaga, Kale, Grilled Plum Sauce (Paired with King Estate, Oregon, Acrobat Pinot Noir 2011)
- Pheasant Breast: Roasted, Pheasant Stock Jus, Haricot Vert (Paired with Clos Du Bois, Sonoma County, Calcaire, Chardonnay 2010)
- Duck Magret: Grilled, Rutabaga Puree, Haricot Vert, Cherry Glaze (Paired with Lapostalle, Rapel Valley, Canto de Apalta Red Blend)
- Bird Cage: Genoise Cake, Chocolate Covered Pretzel, Coconut and Blueberry Ice Creams, Caramel Cage (Paired with Schloss Reinhartshausen, Reingau, Erbacher, Hohenrain Riesling 2011)
April 3, 2013: ‘Sensitive Plant:’ Dinner inspired by poet Percy Shelley
- Red Beet Carpaccio, Fresh Arugula and Herb Salad, Golden Beet Vinaigrette
- Watercress Soup with Infused Olive Oil Drizzle
- Spinach Tortelloni Filled with Venison and Mascarpone, Chanterelle Cream
- Apple Glazed Duck Breast, Cabbage Sautee, Rutabaga Puree
- Sage, Honey & Goat Cheese Ice Cream, Shortbread Cookie, Fresh Berries
May 1st, 2013: May Day Morel Dinner
- Savory Cheesecake; Walnut crusted, Goats cheese, Morels, Spinach with Bacon Vinaigrette
- Warm Escarole Salad with Cannellini beans, Bacon Lardon and Butter Toasted Morels
- Morel Torteloni Consomme with Fresh Vegetable Garnish
- Pheasant with Morels and Asparagus
- Morel Donut: Sweet Marscarpone and Tarragon Filled, Sugar Coated with Strawberry Glaze
May 12th, 2013: Mother’s Day Brunch
- First Course Suggestions:
- Asparagus and Morel Risotto
- Mascarpone and Strawberry Quenelle
- Fried Green Tomatoes
- Mixed Green Salad
- Second Course Suggestions:
- Roasted Pheasant Breast
- Steak and Eggs
- Pan Sauteed Soft Shell Crab
- Rockfish with Rock Shrimp Sautee
- Dessert Options:
- Farmer’s Cheese, Clover Honey Fresh Berries
- Classic Fruit Tart
- Chocolate Brownie and Fresh Mint Ice Cream
- $35.00 per person, tax and gratuity included
June 5th, 2013: Summer with South Africa
- Mussels with Apricots and SHallots in a Chenin blance Saute
- Squid Ink Pasta with Lobster Cream
- Pan Roasted Hake; Zucchini and Squash Grilled with Grapefruit Beurre Blanc & Grilled grapefruit segments
- Venison with Quince Paste Barbeque Sauce and Haricot Vert
- Blueberry Pavlova
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- Kenmore Fig Newton
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- Strawberry Mascarpone Filled Candied Fresh Morels
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- Pan Seared Halibut with Rasted Morels and Braised Kale
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- Soft Shell Crab and Rock Shrimp Rague
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- Prosciutto Wrapped Chicken Breast with Roasted Morels and Broccolini
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- Kalamata and Spinach Stuffed Grilled Chicken over a bed of Mache Lambs
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- Braised Beef Short RIb
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- Diver Scallop Napoleon with Fresh Morels and Pea Puree
