Duck Confit
Sauteed in a Balsamic Mushroom Game Jus and served with Sage and Parmesan Polenta.
Farmer’s Plate
Sauteed Mustard Greens with Bacon, Garlic, Onions and Apple Cider
Sherry Shrimp Bisque
Glazed Purple Cabbage and Kale
Pan-Seared Spring Vegetables with a Chardonnay Butter
