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Arugula

First Course

Tomato & Fennel Bisque - Made with a hint of anise and topped with Grana Padano cheese and Balsamic reduction
‘Munson Farm’ Squash Soup – Smooth purée of assorted squashes topped with spiced mascarpone cheese and walnuts
Arugula & Dried Fruit Salad - Arugula and shaved fennel in cranberry vinaigrette with dried fruits, goat cheese and pecans
Endive Salad - Belgian endive tossed in Dijon vinaigrette with carrots, raisins, feta cheese and walnuts
Beet Salad - Baby lettuces in creamy Gorgonzola dressing with roasted local beets, snap peas and almonds
Caprese Salad - Basil and Balsamic marinated cherry tomatoes, fresh mozzarella, coarse sea salt, fresh arugula and charred bread
Gorgonzola Mushrooms - Sautéed local Hazel Dell mushrooms finished with Gorgonzola cheese and fresh herbs
Octopus Carpaccio - Thinly sliced sushi grade octopus with shallot and lemon infused Tuscan olive oil and fresh oregano
Vin Santo Pate - 'Grant Farm' chicken liver pâté made with Vin Santo wine; served with mission fig mostarda and charred bread
Braised Pork Shoulder - 'Long Farm’ pork shoulder braised with tomatoes and fennel; served with seared polenta

Second Course

Squash & Apple Penne - Penne pasta tossed with local butternut squash, roast apple, rosemary and Val d'Aosta Fontina cheese
Mushroom & Sherry Risotto - Carnaroli rice risotto with Sherry wine, local mushrooms, thyme, spinach and Grana Padano
Gorgonzola Gnocchi - House made potato gnocchi with roasted pears, parsley, Gorgonzola cheese and a touch of cream
Pesto Gnocchi - Pan seared house made potato gnocchi with basil-walnut pesto, cherry tomatoes and house cured local bacon
Shrimp Orecchiette (plus $2) - Orecchiette pasta with olive oil poached shrimp, roasted tomatoes, lemon, capers and garlic
Sausage Penne - Penne pasta with fennel sausage, caramelized onions, roasted tomatoes, fresh oregano and goat cheese
Bison Bolognese - Classic Bolognese made with local bison and a little pork, with orecchiette pasta and Grana Padano cheese

Third Course

Vegetarian Lasagne - Hand rolled pasta layered with sweet potato, red pepper, caramelized onions, kale and goat ricotta cheese
Alaskan True Cod - Served over Prosecco beurre blanc with tomato-basil-caper salsa crudo, haricot vert and seared white polenta
Sea Scallops (plus $4) - Red pepper-garlic-almond Romesco sauce, celery-herb salad, haricot vert and seared white polenta
Chicken & Mushrooms – Spice rubbed thigh braised with local mushrooms, parsnips and thyme; with whipped local potatoes
‘Long's Farm’ Pork Tenderloin (plus $2) - Apple-rosemary-Grappa sauce, seasonal local vegetables and whipped local potatoes
Hanger Steak - Shallot-Marsala sauce, Gorgonzola Dolce, seasonal local vegetables and whipped local potatoes
Rack of Lamb (plus $6) - Cinnamon crusted rack with Morello cherry-Port sauce, seasonal local vegetables and whipped potatoes