2009
Oven dried late season tomatoes
maplebrook mozzerella,aged balsamic,basil oil
with
“Vermont Kir Royale” Gruet Sparkling with a touch
of Boyden Valley Vineyard Cassis
Torchon of salt cured foie gras
apple & onion marmelade, cherry gastrique and
Boyden Valley Vineyard Cassis reduction
with
Pan Seared Australian Bass
pimenton ratatouille, pea shoots
with
Shelburne Vineyard Riesling 2007
Boyden Farms Beef Ribeye
potato puree, glazed root vegetables, roasted
cipollini onion with Honora Cabernet reduction
with
Boyden Valley Big Red Barn
Boyd Family Farm Bluberry Tart
pate sucree, Corse farm maple syrup, vanilla ice
cream
with
$126 pp inclusive
