Field to Fork

Fried “Gunn’s Hill” Brie
farm greens | salt cured duck egg | summer berries | rye “soil”

Fennel Pollen Dusted Lake Perch
gulf shrimp | warm heirloom tomato bacon salad | sweet corn velouté

Field Rhubarb and White Chocolate Bread Pudding
candy peel | rhubarb consommé

Beverage Pairings

Selected to complement today’s menu.

Tawse “Spark” Riesling

G. Marquis Pinot Noir 2015

Between the Lines Vidal Icewine 2015