Artisan

Creamy burrata served with roasted figs, prosciutto di Parma, aged balsamic reduction, and toasted rustic bread.

Coast-to-coast sea scallops over smooth parsnip purée, crispy farm bacon, and fine herb oil.

Slow-caramelized sweet onions in a rich beef broth, topped with rustic bread and melted Gruyère cheese.

Local organic greens, sliced Honeycrisp apples, artisanal goat cheese, toasted walnuts, and cider vinaigrette.

Grilled 12 oz prime New York strip with garden herb butter, truffle fries, and seasonal vegetables.

Free-range chicken with crispy skin, wild mushroom risotto, and white wine lemon reduction.

Fresh Atlantic salmon with herb crust, confit garlic mashed potatoes, asparagus, and beurre blanc sauce.

Slow-cooked creamy Arborio rice with assorted wild mushrooms, white truffle oil, and Parmigiano-Reggiano cheese.

Provençal herb-marinated lamb chops served with creamy polenta and port wine reduction sauce.

Fresh house-made pappardelle pasta with tender 8-hour slow-braised veal ragu and pecorino cheese.

Premium bourbon infused with angostura bitters, local maple syrup, orange peel, and applewood smoke.

Freshly squeezed homemade lemonade infused with organic lavender and a touch of wild honey.