Butternut Squash Soup

creamy fall spiced butternut squash soup topped with roasted garlic croutons

Crab Cake

crispy panko crusted jumbo lump crab cake with macintosh apple salad & smoked bacon apple cider remoulade

Smoked Duck Eggroll

maple cured smoked duck, dried currants & carrots rolled and fried eggroll style with a roasted peach coulis

Mixed Greens

organic hothouse greens with toasted pine nuts, pickled red onions, crumbled goats cheese dressed with a fall spiced cabernet vinaigrette

Mussels

casco bay mussels tossed with roasted garlic, fresh sage & sun dried tomatoes in a chardonnay butter broth

Endive Salad

belgian endive, romaine hearts, roasted red beets, pickled red onions tossed with a creamy grain mustard dressing

Lobster Pot Pie

maine lobster tossed with fresh veggies in a light seafood bechamel topped with a crispy puff pastry crust

Lamb Shank

braised new zealand lamb shank with roasted root vegetables in a cabernet demi glace

Pork Tenderloin

grilled medallions of pork tenderloin with spiced sugar pumpkin, macintosh apple chutney & apple cider pork demi glace

Chicken

pancetta wrapped chicken breast stuffed with sun dried tomato, baby spinach & ricotta salata cheese, over angel hair pasta with a chianti infused tomato ragout

Salmon

maple glazed organic irish salmon served with grilled bosc pears, roasted sweet potato & hazelnut cognac creme

Duck

pan roasted brome lake duck breast with port wine risotto, black mission fig timbale & cinnamon spiced port wine reduction.