Tropical Fruit Salad
Papaya, Mango, Pineapple, Jicama, Banana dressed with a champagne vinaigrette

Winter Truffle & White Asparagus Fritatta
Garnished with a Watercress Salad

Trio Plate
Whitefish salad, cured salmon & smoked trout
Served with a cucumber salad and bagel chips

Intermezzo
Mimosa sorbet

Belgian Waffle
Strawberry & pear preserve with fresh vanilla Chantilly
Or
Breast of Free Range Chicken
Served over a baby spinach salad with a buttermilk-Vermont bleu cheese dressing
Or
Vermont Bolognese
Featuring ground Vermont turkey, pork & sausage served over fresh Tagliatelle pasta

Early season grilled asparagus salad
Served with extra virgin olive oil, lemon & lime juice
Topped with shaved Pecorino cheese

Spring Rabbit Consommé
Accompanied with minced Vermont Smoke & Cure garlic sausage, roasted dark meat of
Free range Capon, shallots & local Oyster mushrooms
Or
White Asparagus Soup
Puree of white asparagus & vegetable stock garnished with truffle oil

Smoked Salmon Wrapped Poached Egg
Served over Brioche crouton & artichokes topped with a dill bearnaise

Pan Seared Walleye
Topped with Sage & Proscuitto braised in Vermouth
Served with Pomme puree & an infused garlic cream sauce & spinach sauté garnish
Or
Rosemary Infused Medallions of Wolfe Neck Farm’s Rib Eye
Served with a roasted vegetable Tatin and a Burgundy Sauce

Orange cake with a home made honey ice cream
Or
Dulce-Leche Cheesecake

Coffee & tea included
$42 per person plus tax & gratuities
Vegetarian Menu Available Upon Request