Appetizer

 

Brussels Sprouts and Romanesco Cauliflower ($7)

Sautéed in brown butter with herbed bread crumbs and honey-cured bacon

Pairing: Dr. Frank Rkatsitelli

 

Entree

-choose one-

 

Duck Confit Leg ($16)

Served with Butternut squash puree and finished with a smoked apple-quince duck demi-glace

Pairing: Ryan William Cabernet Franc

 

Vegetarian Harvest Pie ($16)

A savory, organic Butternut squash pie with leeks and greens.  Served with Remembrance Farm Flower Power salad greens finished with a plum-cider vinaigrette

Pairing: Ryan William Cabernet Franc

 

Dessert

 

Pear and Quince Upside Down Cake ($6)

Served with ginger crème anglaise

Pairing: Eve's Cidery Essence

 

Three Courses for $29, plus tax & gratuity

Suggested Pairings for $13 per flight, plus tax & gratuity

 

All food items are also available a la carte, with prices for each in parentheses.