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 Salad

Balsamic vinaigrette & herbed cheese toast.

Whole Leaf Caesar Salad

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.