The Harvest Charcuterie Board

chefs daily selections, grained mustard, pickled vegetables

Skillet Roasted Prince Edward Island Mussels

garlic oil and lemon

Baked Olives

baba ganoush, red pepper emulsion, lavash

Oven Baked Rosemary-onion Flatbread

smoked salami, cherry tomatoes, chevre

Scallop Corndog

local honey, mustard, sprout salad

Creamy Corn Bisque

shrimp fritter, tarragon-chive oil

Spinach Gnocchi Bolognese

parmigiano regiano, basil

Pan Seared Foie Gras Poutine

roasted garlic fries, marcoot cheese curd, sauce poutine

Chilled Cucumber-miso Soup

cilantro-cucumber salad, sweet chile-lemon sauce

Mixed Organic Field Greens

balsamic vinaigrette, herbed cheese toast

Whole Leaf Caesar

shaved wisconsin parmesan, garlic-parmesan croutons

Cucumber-melon Salad

feta, watercress, preserved lemon vinaigrette

Grilled Angus Ribeye

yorkshire pudding, creamed spinach, mustard sauce, horseradish creme fraiche

Roasted Naturally Raised Chicken Breast

roasted garlic mashed potatoes, green bean-mushroom casserole, mushroom gravy

Troutdale Farms Rainbow Trout

pecorino polenta, shaved fennel, chorizo, mussels, saffron fumet

Balsamic Glazed Pekin Duck Breast

roasted tomato, forest mushroom and borlotti bean ragout, basil pistou

Grilled Angus Hanger Steak

potato pave, maquechoux, harvests steak sauce

Grilled Leg Of Lamb

olive, sausage and rice stuffed cabbage roll, mint, lavender butter, romesco

Tempura Fried Tofu

summer vegetable mu shu, pepper jam