Supper; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Duck confit — Over house made gnocchi topped with caramelized onions, brown butter, sage, duck jus, and topped with an over easy quail egg
  • Wedge salad — With tomato confit, crispy shallots, and pumpkin bread croutons served with olive oil and balsamic reduction
  • Pork belly lettuce wraps — Served with kimchi, scallions, and korean plum BBQ sauce

Course two

Choose one

  • Porchetta — Over braised cabbage and roasted red potatoes served with a sherry reduction and pickled mustard seeds
  • Pickled and braised chicken quarters — Served with leeks, peas, and savory cauliflower mash
  • Acorn squash — Stuffed with creamed kale, sweet potatoes, and chanterelles topped with mornay and served with a sautéed medley of cauliflower, Carter Mountain apples, and pecans

Course three

Choose one

  • Krispy kreme bread pudding
  • Southern sweet mint ice tea crème brulee
  • Carter Mountain apple tart
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