Wood Fired Oven Flat Breads
Lamb, Rosemary & Feta; Brie, Caramelized Onion & Forest Mushroom
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Zestar! Apple Salad
Bitter Greens, Candied Walnuts, Saint Pete’s Amablu Phyllo Purse
Sherry-Walnut Vinaigrette
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Grape Vine Pit Roasted Duroc Hog
Maple Gastric
Hickory Grilled Lake Trout
Corn, Cucumber & Mustard Relish
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Rouge Poussin
Roast Grapes and Saint Pepin Wine Jus
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Butternut Squash Gnudi
Sage, Hope Butter & Parmesan
Brussels Sprouts & Turnips
House Cured Pancetta-Cider Dressing, Hazelnuts
Roast Beets, Celery, Capers & Dill
Braised Fennel, White Beans, Egg Plant
& Heirloom Tomatoes
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Summer Crisp Pear & Donnay Organic Goat Cheese Tart
Red Currant sauce