Gastronomic Menus

The first notes…..amuse bouche at the key

Locally grown asparagus, locally smoked trout, and plant-based ice cream made with peas from our local farmer.
ou Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, fresh local figs sautéed, and a reduction of local cider.

Beef chuck, dry-aged by us. Reduced jus and vegetables from our seasonal market gardeners.
ou Freshly caught fish, reduced fish stock, and seasonal vegetables.

Aged cheese platter
ou Local strawberries poached in red wine, ice cream made with cottage cheese and garden verbena, caramelized pistachios.
ou Shortbread made with buckwheat flour from Moulin de Sarré. Dark chocolate ganache with roasted peanut praline. Topped with semi-salted butter caramel and Tonka bean chocolate sorbet.

The first notes…..amuse bouche at the key

Locally grown asparagus, locally smoked trout, and plant-based ice cream made with peas from our local farmer.

Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, fresh local figs sautéed, and a reduction of local cider.

Beef chuck, dry-aged by us. Reduced jus and vegetables from our seasonal market gardeners.

Aged cheese platter
ou Local strawberries poached in red wine, ice cream made with cottage cheese and garden verbena, caramelized pistachios.
ou Shortbread made with buckwheat flour from Moulin de Sarré. Dark chocolate ganache with roasted peanut praline. Topped with semi-salted butter caramel and Tonka bean chocolate sorbet.

The first notes…..amuse bouche at the key

Locally grown asparagus, locally smoked trout, and plant-based ice cream made with peas from our local farmer.

Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, fresh local figs sautéed, and a reduction of local cider.

Freshly caught fish, reduced fish stock, and seasonal vegetables.

Beef chuck, dry-aged by us. Reduced jus and vegetables from our seasonal market gardeners.

Aged cheese platter
ou Local strawberries poached in red wine, ice cream made with cottage cheese and garden verbena, caramelized pistachios.
ou Shortbread made with buckwheat flour from Moulin de Sarré. Dark chocolate ganache with roasted peanut praline. Topped with semi-salted butter caramel and Tonka bean chocolate sorbet.