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

Juniper Rubbed Loin of Venison
sweet potato | candy walnuts | autumn vegetables

Earl Grey Chocolate Tart
white chocolate truffle | caramel chocolate mousse

Beverage Pairings
Selected to complement today’s menu

Strewn Chardonnay 2018
Pondview Cab Merlot 2016
Reif Vidal Icewine 2016