Well I get bored pretty easy so I change the menu often. This is one of those weeks. On friday the menu will change a little. Staying the same are the Heirloom Tomato, Chevre Cheesecake, Scallop, Gnocchi and Sea Bass.
New to the Menu
Pizza-House made duck bacon, cherry balsamic compote, Jasper Hill Bailey Hazen blue cheese, and a mix of hedgehog and golden chantrelle mushrooms.
Smoked Corn Soup-Lobster corn pudding
Heirloom Squash and Mushroom Bruschetta-Chevre, herbs, olive oil, balsamic vinegar
Beef Tenderloin-Sausage potato galette, rosemary maple dijon mustard, roasted pear
Trout-stuffed with herbs and lemon then wrapped with proscuitto, potato confit, braised cipollini onion, grilled fennel, and baby carrot
The Lamb dish is still unknown but will hopefully come to me by the end of the day.
Cheese are for the most part staying the same until next week when some of the new Willow Hill Farms cheeses are finished and shipped.
Desserts will also be changing but also don't know quite yet. In my head I have parsnip, bacon, pear, and almond for one and pumpkin and ginger for another, so we are going to take those ideas and see what we come up with. I hoping for bacon ice cream but we will see.