Field to Fork

Carpaccio of Cheval

pickled tongue | bloomy rind “Buffalo Bliss” cheese triple crunch mustard

Roasted Breast of Duck

choucroute | rainbow swiss chard gnocchi brandy cherry jus

Honey Roasted Apple Bavarian                      

“AG Busy Bee” Honey | chili pumpkin seed crumble
bourbon butterscotch                                        

Beverage Pairings

Selected to compliment today’s menu

  • AG Royale with Cassis
  • Marquis Pinot Noir 2015
  • Between the Lines Vidal Icewine 2015