Thinly pounded veal cutlets, breaded and fried. Served with German potato salad.
Duck Two Ways
Grilled duck breast accompanied by a duck confit. Served with a goat cheese tart, wild mushroom, caramelized sweet onion and dried cranberries.
Slow Braised Boneless Beef Short Ribs
With wild mushroom risotto and roasted seasonal vegetables
Thick-cut Grilled Sirloin
With potato gratin and braised baby kale
Roasted Organic Half Chicken
Brined for 24 hours and hearth roasted. Served with mixed rice pilaf and grilled asparagus
Filled with pumpkin and ricotta, finished in a brown butter sage sauce
Grilled Marinated Pork Tenderloin
Finished with a mixed berry and currant compote, pan jus and mashed potatoes