$125.00 per person
($85 for Children)
Pickled red beets, seasonal vegetables, and dill in a short rib and bacon broth. Served with a braised beef pirozhok or boiled potato and sour cream.
Cherry braised duck leg with foie gras rolled in a crêpe and served with a duck reduction.
Butternut squash soup topped with cream fraiche, sage and pumpkin seeds.
Mixed greens with roasted squash, pumpkin seeds candied pecans, and goat cheese tossed in a tarragon vinaigrette.
Chestnut apple stuffing, butter whipped Yukon gold potatoes, currant-cranberry chutney and natural jus.
Red wine braised beef short ribs with thick noodles tossed in a creamy mushroom and black truffle cream sauce.
Herb butter stuffed in a breaded chicken breast. Served with Yukon mashed potatoes and a light mushroom sauce.
Pan seared bronzino fillet with sauteed swiss chard, roasted potato and saffron emulsion.
Salmon with slow cooked onions, mushrooms, and vegetables wrapped in pastry. Served carrot and raisin herbed rice pilaf and dill beurre blanc.
Pumpkin purée and spices in a tart shell topped with whipped cream.
With a chocolate hazelnut crunch center.
Vanilla cheesecake covered with chocolate curls and fresh berries.
Chocolate cake with dark chocolate and apricot center.
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