(Featured this March & April 2026) Half-rack of lamb coated in garlic and herbs then slow-finished, served with whipped rutabaga and oven roasted Brussels sprouts topped with smoked pancetta and crispy shallots, drizzled with our house maple balsamic reduction. INCLUDES ALL FIVE COURSES

(Featured this May & June 2026) Duck breast is marinated in a traditional 5-spice blend, capturing the essence of each spice, and then pan-seared. It’s served with a star anise and plum port jus that adds a layer of sweet and aromatic complexity. The dish is completed with sides of baby bok choy for a gentle crunch and creamy parsnip purée for smoothness. INCLUDES ALL FIVE COURSES

(Featured this July & August 2026) Seared ahi tuna wrapped in shiso leaf with shiitake mushroom and caramelized onion duxelles, baked in puff pastry. Finished with a light dashi-infused pan sauce and served with seasonal vegetables. INCLUDES ALL FIVE COURSES

(Featured this September & October 2026) Five-spice seared duck breast with a cranberry and persimmon reduction and Marsala pan sauce. Served with butter-glazed root vegetables and a crisp potato gaufrette. INCLUDES ALL FIVE COURSES

(Featured this November & December 2026) Pan-seared quail finished with a pomegranate and orange reduction, butter-braised leeks, duchess potatoes, and a subtle pear essence. INCLUDES ALL FIVE COURSES

A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request. INCLUDES ALL FIVE COURSES

Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings finished with parmesan and parsley. Seasonal vegetables. (Contains Nuts) INCLUDES ALL 5 COURSES

Baked layered pasta with a creamy three-cheese béchamel, seasonal vegetables, and a golden herb crust. INCLUDES ALL FIVE COURSES.

(Featured this July-December 2026) Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp. (Vegan Option Available) INCLUDES ALL FIVE COURSES

Baked macaroni in a rich Vermont white cheddar three-cheese sauce with a golden panko crust. Finished with basil, fire-roasted cherry tomatoes, and pesto. INCLUDES ALL FIVE COURSES.

(Featured this January-June 2026) Gourmet Mushroom Medley, Fire Roasted Haricot Verts, Red Skin Mashed Potatoes and House Chimichurri. INCLUDES ALL FIVE COURSES