Dinner Menu - Beginnings
Trio of Soups
The chefs selection of his favorite soups
Wild Mushroom Ravioli
Ragout of wild mushrooms, cheese fondue and sunny side up quail egg
Sweetbreads and Gnocchi
Sautéed veal sweetbreads, sage infused potato gnocchi, red wine sauce
Surf and Turf
Slow braised beef short rib and seared scallop natural reduction and crispy onion
Whipped Brie Cheese
Red wine spiced poached pear, crostini and spiced walnuts
Dinner Menu - Salads
Chef Val's Signature Caesar Salad
Parmesan custard, chiffonade of romaine lettuce, mini croutons house made caesar dressing
Smoked Spinach and Vermont Chevre Cheese Fritter
Dried dates, pickled red onion, spiced walnuts, meyer lemon vinaigrette
Dinner Menu - Entrées
Duck Three Ways
Sautéed breast, confit of leg and foie gras ravioli gingered cauliflower, frenched green beans and orange gastrique
Farm Raised Idaho Trout
Morel mushrooms, lobster and pea caviar chive whipped potatoes and white wine and lemon nage
Rack of Australian Lamb
Almond croquette potato, broccolini, carrot pernod puree maple rosemary demi glace
Horseradish Crusted Filet of Beef Tenderloin
Scallion potato cake, herb butter baby carrots and roasted cipollini onion
Mac and Cheese
Macaroni, truffle bechamel, harman's aged cheddar cheese, panko crust
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