Dinner

Lil's Baguette with Whipped Butter and Maldon Sea Salt

Beets and Warm Buratta with Arugula Pistou and Spiced Pepitas  

Agnolotti - Fromage Blanc filled Pasta with Mushrooms and Roasted Garlic

Green Salad with Radish, Bayley Hazen Blue, and Croutons 

Pork Belly with Butternut, Braised Chard, abd Cranberry Glaze  

Swell Oysters on the Half Shell with Mignonette

Marmite Dieppoise - Norman Fish Stew of Mussels, Boquerones, Carrots, Leeks, Mushrooms, Hard Cider, and Crème Fraîche

Duck Confit with Parisian Gnocchi, Leeks, and Red Wine Sauce 

Steak Frites - Grilled Hanger Steak with Frites, Brandy Jus, and Salad Greens

Seared Scallops with Sunchoke Duo, Fennel, and Olives

Spaetzle with Green Cabbage and Hazelnut Mustard  

Cassoulet with Tarbais Beans, Lamb Shank, Duck Confit, and Pork Belly 

Enna Chocolate Souffle with Vanilla Crème Anglaise  
Galette Des Rois - “King Cake” of Puff Pastry and Almond Cream with Fresh Citrus
Grey Barn Eidolon Brie with Seaonal Preserve 
Maggie's Round with Sweet Mustard 
Bayley Hazen Blue with Maine Honey