First Course
Melon de Bourgogne 2020
Wood fired organic white pacific shrimp marinated in citrus & chili, warm pear reduction, savory meringue crisp

Second Course
Sauvignon Blanc 2020
Ahi tuna loin crudo local hothouse tarragon pesto, salted lemon/shallot mignonette, warm crispy onions, micro wasabi, green pepper coulis

Third Course
Viognier 2020
Gem lettuce, preserved peach vinaigrette, goat cheese and honey fritter, candied almonds

Fourth Course
Gallery 2019
House-made tagliatelle spring brook farm “tubby” alpine style cheese, heritage pork lardons, roasted preserved local peach, spiced breadcrumbs.

Fifth Course
Cabernet Franc 2019
Braised local lamb shank red currant glaze, wildcraft farm polenta, pickled watermelon radish slaw.

Sixth Course
Malbec 2019
Hudson Valley duck confit preserved plum & onion compote, blackberry glaze Fin .

Dessert
Musee 2015
Mexican “hot” chocolate pudding spiced local whipped cream, chocolate drizzle & crumble, raspberry dust.