Field to Fork

Spring Harvest Shoots and Greens
blue crab deviled eggs | fennel and bee pollen “White Meadows” maple vinaigrette

Easter Rabbit Roast
rhubarb mushroom stuffing | prosciutto | spring leek pesto | smoked potato purée

“Coffee Coffee”
caramel chocolate latte crème brûlée | cappuccino biscotti

Beverage Pairings

Selected to complement today’s menu.

Trius Brut

Tawse Lauritzen Pinot Noir

Between the Lines Vidal Icewine