featuring Hidden Falls blend cow and sheep’s milk, Big Woods Blue cow’s milk and Norwegian Gjetost
Charcuterie and cheese board
with boar sausage
Garbanzo beans in stew
Beef chips
with hot tomato jam and cucumber pearls
Chicken drummets
Prickly pear sorbet and foie tandoori
Pakoras
spicy fried vegetable fritters
Maine Course
“shared boards” to sample include:
Short Rib Board
braised short ribs, slow poached quail eggs, cauliflower puree, and goat cheese cream
Mussels and Scallop Board
champagne mussels served with scallops and a crunch
Roasted Cornish Hen Board
fall vegetables and accompanying gravies
Whole Fish and Curry Board
red fish with tamarind curry and basmati rice. The diverse menu will also include thin crust pizzas and bread created in the stunning silver tiled, wood-burning oven - a focal point of the dining room to include innovative flavor combinations: Lamb ground pizza; Turmeric shrimp; Wild mushroom; Braised beef; Salami and prosciutto; Cheese masala pizza
Dessert
coconut ice cream
with saffron glazed spheres provide fresh flavors for a complimentary finish