Dinner


FIRST COURSE
Chilled Pea Soup & Carrot Froth

Fresh Corn Soup with Garden Sorrel Timbale

Student's Garden Lettuce and Mâche Salad with Lemon-Pistachio Vinaigrette

Great Hill Blue Cheese Fallen Soufflé, Roasted Nectarine Coulis, Petite Salad with Hazelnut Oil

Vegetarian Antipasto Featuring Three Vegetable Salads

Seared Sea Scallops, Cauliflower Purée, Caper Verjus Sauce

Pan-Roasted Quail and Herb Polenta with Truffle, Port & Pumpkin Oil Vinaigrette

Cheese Plate featuring the finest of New England: Great Hill Blue Cheese, Jasper Hill Farm Constant Bliss, Aged Crafton Cheddar, Lazy Lady Farm Valencay Chèvre

Chef Danny's Fine Pâtés & Charcuterie, Red Onion Jam, Cornichon & Mustards

SECOND COURSE
Skate Wing "à la grenobloise," Parmesan Gnocchi, Sautéed Spinach
Thirty-Nine Dollars-Fifty Cents

Grilled Filet of Beef, Bordelaise Sauce, Dauphine Potatoes, Vegetable Medley
Forty-Three Dollars-Seventy-Five Cents

Mixed Grill Featuring Pork, Chorizo & Double Lamb Chop, Spice Jus, Raisin Couscous, Grilled Vegetables
Forty-Two Dollars-Fifty Cents

Seared Scallop, Monkfish & Shrimps, Lobster Brown Butter Hollandaise, Fresh Asparagus
Thirty-Nine Dollars-Fifty Cents

Lime Basmati Rice, Grilled Matsutake, Vegetable Stir Fry
Thirty-Four Dollars-Fifty Cents

Trio of Veal featuring Medallion, Smoked Tongue and Braised Cheeks, Sauce "Ravigote," Fingerling Potatoes, Baby Carrots, Braised Endive, Mirepoix Purée
Forty-One Dollars-Fifty Cents

Pan-Roasted Stuffed Guinea Hen Breast, Duck Foie Gras & Cider Emulsion, Apple Mashed Potatoes, Braised Kale, Sautéed Chanterelles
Thirty-Eight Dollars-Fifty Cents

Braised Short Rib & Butter Poached Lobster, Corn Fritters, Kale & Slow Roasted Tomatoes
Forty-Five Dollars

DESSERT