Field to Fork

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

White Wine Escargot Crostini
whole roasted garlic | winter mushrooms | pearl onions | lemon parmesan cream

Scallop and Cider Pork Belly
edamame | root parsley | ice syrup | shimeji mushroom | lobster cream

Poached Pear
saffron | meringue | candy chestnut | white chocolate chestnut tart

Beverage Pairings
Selected to compliment today’s menu

Tawse Spark Riesling 2016
Malivoire Small Lot Chardonnay 2016
Reif Vidal Icewine 2016