The menu will change frequently based on ingredients from our farmers and the creativity of the chef.

 

 

 

BEGINNINGS

Campo Rosso chicories with Birchrun blue, black walnuts, and a creamy sherry vinaigrette.

Scallop carpaccio with pickled bluwit mushrooms and shaved chestnuts. 

Crispy porchetta with pumpkin agrodolce and shaved fennel.

Chicken liver pate on a seeded cracker with brandied cherries. 

 

PASTA

Pheasant tortelloni with butter and sage.

Hand rolled candele with beef Genovese.

Fusilli, with cauliflour, and spicy Point Judith calamari ragu.

 

PROTEINS

Pan roasted duck breast with pear puree and smoked au jus. 

Grilled short rib, served on the bone, with buttered cabbage.

Whole Pocono trout grilled over juniper branches with wild American persimmon.

DESSERTS

Persimmon cake with hickory nuts and whipped cream. 

Tarte Tatin, with honey, candied ginger ice cream, and candied sage.

Spiced panna cotta with a Moscato Passito syrup and tuile cookies.