Beginnings

• Trio of Soups
  The Chefs selection of His Favorite Soups

• Wild Mushroom Ravioli
  Ragout of Wild Mushrooms, Cheese Fondue and Sunny Side Up Quail Egg

• Sweetbreads and Gnocchi
  Sautéed Veal Sweetbreads, Sage Infused Potato Gnocchi, Red Wine Sauce

• Surf and Turf
  Slow Braised Beef Short Rib and Seared Scallop, Natural Reduction and Crispy Onion

• Whipped Brie Cheese
  Red Wine Spiced Poached Pear, Crostini and Spiced Walnuts

Salads

• Chef Val's Signature Caesar Salad
  Parmesan Custard, Chiffonade of Romaine Lettuce, Mini Croutons, House Made Caesar Dressing

• Smoked Spinach and Vermont Chevre Cheese Fritter
  Dried Dates, Pickled Red Onion, Spiced Walnuts, Meyer Lemon Vinaigrette

Entrées

• Duck- Three Ways
  Sautéed Breast, Confit of Leg and Foie Gras Ravioli, Gingered Cauliflower, Frenched Green Beans and Orange Gastrique

• Farm Raised Idaho Trout
  Morel Mushrooms, Lobster and Pea "Caviar", Chive Whipped Potatoes and White Wine and Lemon Nage

• Rack of Australian Lamb
  Almond Croquette Potato, Broccolini, Carrot Pernod Puree, Maple Rosemary Demi-Glace

• Horseradish Crusted Filet of Beef Tenderloin
  Scallion Potato Cake, Herb Butter, Baby Carrots and Roasted Cipollini Onion

• Mac and Cheese
  Macaroni, Truffle Bechamel, Harman's Aged Cheddar Cheese, Panko Crust