Friday, October 8th
Fall Retreat
199 for Four People
Dinner
Herb & Garlic Rubbed Bone-in Veal Chop
Honey Nut Squash Puree, Roasted Root Vegetables, Shallot & Tasso Ham Vinaigrette
Baby Kale Caesar Salad, Brioche Croutons, Parmesan Frico, Creamy Dressing
Celery Root & Potato Soup with Pickled Herbs
Pumpkin Cheesecake with Anglaise & Fresh Berries
Brunch
1 dozen local eggs
Short Rib & Poblano Hash with Onions & Fennel
House-made Granola
Local Yogurt