FALL Menu 2023
Our prefixed dinner includes 3 courses, intermezzo, bread service and coffee service.
A raw bar menu is also available. We offer a wine list, beer list and fine cordials.
FIRST COURSE
Shishitos
Sweet chili cream cheese, black garlic, wonton
Gumbo
chicken, Grey Barn andouille, duck, potato salad
Fried Green Tomatoes
lobster, remoulade, red pepper coulis
Pear Salad
endive, frisee, red wine poached pears, hazellnuts, vermont goat cheese, maple tahini vinagrette
Tuna Crudite
salsify, tamarind, pineapple, cilantro
SECOND COURSE
Local Sea Scallops
mushroom risotto, parmesan, prosciutto, shitake, asparagus, basil
Almondine
halibut, almonds, hericot vert, brown butter, preserved lemon
Lamb
lentils, cippolini, zhoug, yogurt, mint
Duck Confit
boudin stuffed crepinette, soubise, candied collard greens, apricots
Cauliflower
gigante beans, carrots, romesco, almonds
third course
Maple Oatcake
marmalade. fig jam, mint, balsamic reduction
Chocolate Pot de Creme
peanut butter ganache, cocoa nib wafer, toasted marshmallow syrup
Pumpkin Tiramisu
spiced molasses, dalgona, maples short bread
Cheese Plate
Grey Barn bluebird, tomino, maple leaf gouda, fruit, pepitas, crackers
$120.00/PERSON
Saratoga sparkling water $7
tax and gratuity not included
1% kitchen appreciation added to bill
Our talented kitchen crew
Bryan Johnson | Preston Trott | Clay Spangler | Jay Gattas | Liz Anderson | Ben Weaver | Rich Miller
*consuming raw/undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness
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