Special Four Course Prix Fixe:

1st Course.

S M O K E D   B E E T   C A R P A C C I O

Rolling Hills Frisée, Valley Shepherd Goat Cheese, Horseradish Vin. V GF

A P P L E   A N D   S Q U A S H   S O U P

Taleggio Cheese Crostini, Cranberry, Almond Tuille  V

2nd Course.

H E R I T A G E   P O R K   C H E E K S

Bean Purée, Broccoli Rabe, Mustard Beurre Blanc GF

C H A R R E D   A P P L E   T O R T E L L I N I

Trumpet Mushroom, Spinach, Balsamic Herb Sauce V

S E A R E D   N J   S C A L L O P

Squash Purée, Raspberry Caviar, Melted Leeks GF

3rd Course.

H E R I T A G E   P O R K   C H O P

Roasted Kohlrabi, Herbed Einkorn, Smoked Pearl Onion Purée,

Cranberry Mostarda, Bourbon Mustard Glaze 

G R A S S - F E D   T H I S T L E   C R E E K   B E E F   S T E A K

Wild Mushroom Potato Pave, Roasted Fennel Coulis, Broccoli,

Brown Butter Turnips, Sourland Brandy-Peppercorn Sauce GF 

D O U B L E   B R O O K - F R E E   RANGE ½ C H I C K E N  

Sweet Potato Gnocchi, Caramelized Brussels,

Chipotle Cauliflower Puree, Rosemary Chicken Jus   

C A U L I F L O W E R   S T E A K

Sweet & Sour Carrot Purée, Chickpea-Beet Vegan Croquette

Confit Mushroom, Herb-Garlic Gremolata, Pickled Fennel VG GF 

P T.   P L E A S A N T   S W O R D F I S H   A   L A   S I C I L I A N A

Local Farm Caponata, Roasted Beets, Heirloom White

Bean Purée, Lemon-Herb Butter Sauce  GF

D O U B L E   B R O O K   L A M B   S H O U L D E R   W E L L I N G T O N

Brick Farm Prosciutto, Wild Mushroom Duxelles,

Roasted Garlic Mashed Potato, Pinot-Braised Local Cabbage

4TH Course.

T A V E R N   C H O C O L A T E   M O U S S E

Peanut Butter Brittle, Chocolate Feuilletine, Gold Leaf

B E E T R O O T   C A K E

Halo Farm Ice Cream, Wild Berry Coulis

R A W   P A S S I O N   S Q U A R E S

Artisanal Fruit-Hazelnut Cake Sampler, Vegan, Gluten-Free, Fabulous

Complimentary Champagne Toast