Menu for week

October 8th to October 19th


First

New England scallops with red cabbage, habanada vinaigrette, nasturtium

Paired with Viognier 2017


Second

Brussels sprouts over koji mayo, preserved lemon, chili hot sauce, breadso egg yolk, sunflower sprouts, almonds

Paired with Rose 2018


Third

AOF Roasted Berkabaw pork loin, mushroom farrotto, collards, plum sauce

Paired with Claret 2017


Fourth

Passion fruit-white chocolate verrine, pomegranate gelee, milk crumble, guava foam

Paired with Kenmar 2014

 

 

 

Menu for week

October 22nd to November 2nd

 

FIRST

Local turkey confit, mole, avocado puree,

puffed farro, upland cress

Paired with Sauvignon Blanc 2017

SECOND

Robin's Koginut Squash, smoked peanut milk, sorrel,

mushroom granola, salsa verde

Paired with Rose 2018

 

THIRD

Dry aged beef strip loin, mashed yukon gold potatoes,

lamb gravy, chervil

Paired with Claret 2017

FOURTH 
Banana Mouse, peanut butter glaze, sourdough bread crumbs,

concord grape gel, marshmallow fluff

Paired with Kenmar 2014