Pricing

  • Coffee & Tea - $8

    Harney and Sons

    French Press, Espresso

  • Dessert Bar - $19

    Three petite each

  • Mixers - $8

    Cocktail mixers, Chilled beverages

  • Starters - $18

    Small composed dish

  • Sides - $15

    Vegetable or Starch

  • Mains - $45

    Pastured meat, Sustainable seafood

  • Fresh Pasta - $26

    Heritage ingredients

  • Boards - $30

    A Choice of three Charcuteries, two cheeses, crackers and a pickled vegetable.

  • Dessert - $12

    Individual composed

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  • Spreads - $20

    Combined assortment of five fruits and veggies, along with three dips.

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  • Menu 1

    Appetizers

    Seasonal Heritage Vegetable Platter - $20
    A vibrant assortment of local seasonal vegetables such as heirloom carrots, radishes, and purple kohlrabi, served with a house-made herbed yogurt dip.

    Artisanal Bread Selection - $13
    Sourdough, croissants, and cornbread, accompanied by whipped cultured butter and infused olive oil.

    Main Courses

    Slow-Roasted Heritage Pork Shoulder - $45
    Tender pork shoulder seasoned with local spices and herbs, slow-roasted and served with a side of apple chutney.

    Sides

    Vegetable Galette - $15
    A flaky pastry filled with a medley of seasonal vegetables including local zucchini, squash, and artisan cheeses served with a side of arugula salad.

    Creamy Polenta with Wild Mushrooms - $15
    Soft polenta topped with sautéed wild mushrooms sourced from nearby forests and finished with parmesan cheese.

    Desserts - $12

    Fresh Berry Tart

    Nestled into a buttery tart shell is a bright and tart layer of lemon curd, and topped with fresh berries and whipped cream.

    Total $120

  • Menu 2

    Starter

    Shrimp and Grits Cake - $20

    Tender Shrimp sautéed with garlic and spices,  served on creamy cheddar grits with a sprinkle of scallions.

    Appetizer

    Spring Pea Salad - $15

    A refreshing mix of sugar snap peas, radicchio, shaved radishes, cherry tomatoes, and asparagus, tossed in a light shallot sherry vinaigrette.

    Main Course

    Herb-Crusted Rack of Lamb - $55

    Roasted rack of lamb coated with a blend of fresh herbs, garlic and charred tomato. With sauce a jus.

    Sides

    Rosemary garlic mashed potatoes - $15

    Confit Garlic folded into rich creamy potatoes.

     

    Roasted Root Vegetables - $15

    Dressed in spices and roasted to perfection, atop a carrot romesco.

    Dessert

    Chocolate Pot de Crema - $12

    Rich dark chocolate, Biscoff cookie crumble served with a dollop of vanilla bean whipped cream and a sprinkle of sea salt.

    Total $132

  • Menu 3

    Appetizer

    Seasonal Vegetable Medley - $18

    A vibrant selection of locally sourced vegetables, including heirloom carrots, tender spring peas, and freshly harvested radishes, lightly roasted and drizzled with a rosemary-infused olive oil.

    First Course

    Hearty Grain Salad - $18

    A wholesome mixture of farro, quinoa, and barley tossed with diced cucumbers, cherry tomatoes, and a zesty lemon vinaigrette. Finished with fresh herbs from local farms.

    Main Course

    Herb-Crusted Roast Chicken - $45
    Free-range chicken marinated in a blend of local herbs, roasted to perfection and served with a rich garlic gravy.

    Vegetable Lasagna - $26

    Layers of hand-rolled pasta filled with a rich blend of local spinach, zucchini, and mushrooms, topped with a homemade marinara and creamy béchamel sauce.


    Sides

    Rustic Garlic Bread - $10

    Freshly baked bread infused with locally sourced garlic, brushed with a blend of butter and herbs, served warm.

    Roasted Root Vegetables - $15

    A medley of local root vegetables including sweet potatoes, beets, and parsnips, roasted to bring out their natural sweetness.

    Dessert

    Artisan Fruit Tart - $12

    A delicate tart shell filled with a seasonal fruit compote and lightly whipped cream, showcasing the best of local produce.

    Total $144

    *Pricing is based per person and does not include the reservation fee per guest. Pricing may vary based on ingredient availability and specific client requests. Any menu items ordered must be calculated to include everyone. This ensures that all guests are adequately cared for.