Saturday February 6th

amuse

celery root soup w clementine lovage salad and celery seed crackers

beet and potato carpaccio w toasted fennel porridge

sauteed mackerel w spicy barley and mango chutney

cleanser

fried rabbit w tobasco butter lentils and grilled celery

beef cheek manicotti w parsnip horseradish puree and braised spinach

fennel and tarragon salad

clementine cake w clemetine ice cream

mignardises

The menu for the weekend will be decided on the day of the dinner. The produce, meats and seafoods will be chosen by what is in season and what looks best at the market.

For information on the markets that we shop at and the vendors we purchase from, click the link to our favorite places.

Wine is included in the meal and paired with seven of the main courses. Our wine selections are constantly changing based on season and what we are cooking.