Field to Fork

A special Chef selected weekly menu, featuring the absolute best of the region.

Honey Roasted Squash and Pears
celtic blue cheese | roasted shallot | hearty greens | mulled cider vinaigrette

Sage and Chardonnay Braised Rabbit Leg
cider pork belly | blue cheese polenta

Callebaut Chocolate Ganache Tart
white chocolate truffle | red currant jelly | chocolate crumb

Beverage Pairings
Selected to complement today’s menu

Strewn Chardonnay 2018
Colaneri Corposo 2017
Reif Vidal Icewine 2016