3 courses $79 w/wine $135 4 courses $94 w/wine $164 5 courses $109 w/wine $192 6 courses $124 w/wine $222

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SATURDAY, JULY 18, 2020 RUSSIAN OSSETRA CAVIAR Traditional Garnishes, Brioche Toast $75 Supplement Champagne, Legras & Haas Grand Cru “Blanc de Blancs” Extra Brut NV HEIRLOOM TOMATO GAZPACHO Cucumber, Yellow & Red Tiny Tomatoes, Maine Lobster, Curried Crème Fraiche Sancerre Rosé, Domaine Eric Cottat (Loire Valley) 2019 RICH LOBSTER SOUP WITH CURRY Intense Lobster Stock Reduction Finished with Cream, Butter-Poached Lobster, Curry Oil Amontillado Jerez V.O.R.S., Byass “Del Duque” 30 Year FRESH ARTICHOKE SOUP Aged Reggiano, Lemon Oil Soave, Brigaldara (Italy) 2018 CORNMEAL-FRIED OYSTERS Lemon & Cayenne Mayonnaise Crémant d’Alsace, Sipp Mack Brut (France) NV WILD KING SALMON CRUDO Jalapeño, Cilantro, Red Onion, Fresh Lime Riesling, A. Christmann (Pfalz) 2017 ARUGULA SALAD 24 Month Aged Reggiano, Fresh Lemon, Wild Spanish Extra Virgin Olive Oil

RED BADGER FLAME BEET SALAD Vermont Goat Cheese, Arugula, Champagne Vinaigrette Pinot Blanc/Auxerrois, Henry Fuchs (Alsace) 2018 SHRIMP & GRITS Andouille Sausage, Tasso Ham, Anson Mills Stone-Ground Creamy Grits Chardonnay, Winderlea (Willamette Valley) 2017 GOAT CHEESE AGNOLOTTI Fresh Local Fava Beans, Cognac & Mushroom Cream Bourgueil, Y. Amirault “Cote 50” (Loire Valley) 2018 WHITE TRUFFLE FETTUCCINE Royal Trumpet Mushrooms, Aged Reggiano, Butter Sauce Macon-Milly-Lamartine, Les Héritiers du Comte Lafon (Burgundy) 2013 LOBSTER TORTELLINI Sauce Américaine, Fresh Chives Patrimonio, Domaine Giacometti “Cru des Agriate” (Corsica) 2017 PAN-ROASTED SEA SCALLOP Fresh Local Fava Beans, Roasted Cipollini Onions, Country Ham, Saffron & White Wine Cream Rías Baixas, La Cana “Navia” (Spain) 2016 PAN-ROASTED WILD HALIBUT Oyster & Button Mushroom Fricassée, Lemon Beurre Blanc Chardonnay, Winderlea (Willamette Valley) 2016 PAN-ROASTED WILD HALIBUT Fresh Black Winter Truffle Beurre Blanc, Local Zucchini Beignets $50 Supplement Rías Baixas, La Cana “Navia” (Spain) 2016 GRILLED WILD KING SALMON Local Zucchini Beignet, Fresh Artichoke & Local Tiny Tomato Relish, Extra Virgin Olive Oil Patrimonio, Domaine Giacometti “Cru des Agriate” (Corsica) 2017 FRESH BLACK WINTER TRUFFLE RISOTTO La Bomba Rice, Sliced Black Truffle $50 Supplement Macon-Milly-Lamartine, Les Héritiers du Comte Lafon (Burgundy) 2013 FRESH ARTICHOKE Carrot Purée, Roasted Cipollini Onions, Roasted Golden Beets, Lemon Beurre Blanc Soave, Brigaldara (Italy) 2018 GRILLED VEAL SWEETBREADS Caramelized Cauliflower, Lemon Brown Butter Rosso di Montalcino, Il Poggione (Tuscany) 2017 PAN-ROASTED FOIE GRAS RED FRUIT Local Blackberries, Raspberries, Strawberries, Sour & Sweet Cherries Chateaû Rayne-Vigneau (Sauternes) 2009 PAN-ROASTED HUDSON VALLEY MAGRET OF DUCK Haricot Vert, French Green Lentils, Frisée, Aged Sherry Vinaigrette Bordeaux, Château Larose Perganson (Haut – Médoc) 2015 PAN ROASTED RABBIT Spaghetti and Fresh Black Winter Truffle Cream Pinot Noir, Analemma “Oak Ridge” (Columbia Gorge) 2016 GRILLED ROSEMARY MARINATED FRENCH QUAIL Local Sour & Sweet Cherries, Port Wine Reduction Grenache/Mataro/Shiraz, Powell & Sons “Riverside” (Barossa) 2017 ROASTED VIRGINIA PHESEANT Carrots, Chanterelle Mushrooms, Saffron Potato Purée Pinot Noir, Analemma “Oak Ridge” (Columbia Gorge) 2016 GRILLED CALIFORNIA SQUAB Royal Trumpet Mushrooms, Creamy Polenta, Crispy Shallots, Knob Creek Bourbon Sauce Rioja Reserva, Sierra Cantabria (Spain) 2012 GRILLED CREEKSTONE FARMS PRIME BEEF TENDERLOIN Crispy Polenta, Baby Spinach Wilted with Bacon, Argentine Chimichurri Rioja Reserva, Sierra Cantabria (Spain) 2012

Anne Blanchard • Pastry Chef RASPBERRY OPERA CAKE Chocolate Almond Genoise, Raspberry Buttercream, Manjari Chocolate Ganache LEMON PANNA COTTA Strawberry Coulis, Candied Lemon, Strawberries SUMMER FRUIT TARTLET Brown Sugar Sablé, Cointreau Crème Fraiche, Plum Compote ALMOND POUND CAKE Peach Coulis, Elderflower Cream, Fresh Stone fruit SWEET CHERRY SORBET Candied Ginger Shortbread, Fresh Cherries

A Gratuity of 20% is applied to parties larger than five. Please refrain from using cell phones in the dining room.