terrapin cheese course
choose one, three or five cheeses:
pyrenees brebis, hawthorne valley clothbound cheddar, cypress grove humboldt fog, pico picandine, blu di bufala
and choose one condiment per cheese:
apricot, apple & walnut chutney, citrus honey mostada, olive tapenade, aged balsamic vinegar, whole grain dijon mustard
chicken liver pate crostini (tapa)
grilled skirt steak skewers with mild green chile sauce
roasted beet slices with pistachio pesto, crispy polenta, shallots and goat cheese
charred octopus with singapore-style black pepper crab sauce
peanut griddle cake and jicama slaw
venison sausage and gruyere empanadas
oven dried tomato, buffalo mozzarella and kale quesadilla
black bean-papaya salsa
tuscan kale, pine nuts, sprout creek toussaint cheese and lemon vinaigrette
roasted garlic soup
ancho chile crouton
golden nugget squash soup
coconut milk and lemongrass
lemongrass crab soup
crab and enoki mushrooms in a thai flavored broth
pumpkin ravioli
pecans, oven dried tomatoes and brown butter sherry sauce
pappardelle with blue crab, escarole, wild mushrooms and marsala sauce
new mexican green chile stew
mild green chiles, pork, posole, onions and garlic
seitan genovese (bistro and dining room portion)
seitan cutlets topped with mushroom pate and fontina cheese
lemon caper sauce, basil mashed potatoes and sauteed kale
grilled salmon with tomatillo sauce (bistro)
fingerling potatoes and delicata squash
pumpkin seed-crusted salmon with tomatillo sauce (dining room)
roasted fingerling potatoes and roasted delicata squash
pan seared diver scallops with bacon-balsamic vinaigrette (dining room)
butternut squash puree and broccoli rabe
guinness braised lamb shank topped with garlic chips (dining room)
sweet and sour red cabbage and mashed potatoes
And don’t forget the drinks!
smashing pumpkin
stoli vanilla shaken with pumpkin spice, fig jam and a touch of cream, served up with nutmeg
fig sidecar
remy martin, fig, brown sugar and spice infused brandy & a splash of cointreau, served up
spiced caramel apple
ginger infused moonshine, van gogh dutch caramel vodka and apple cider with a splash of lemon juice