Chef's selection of local creameries and charcuteries, traditional and non traditional accompainments

Pan-seared jumbo lump crab cake with avocado relish and crostini with with a citrus beurre blanc

Char grilled romaine hearts, white anchovies, house anchovy Caesar dressing, polenta croutes, parmesan crisp

Seared diver scallops, apple house bacon risotto, cider brown butter, apple pucker meringue

Creamy tomato polenta, mushroom ragout, gremolata, braising jus

Roasted butternut squash house ricotta filling, squash beurre monte, baby kale, shaved Romano, pecan pesto, pepitas granola

Sweet potato gnocchi, fava beans, sage brown butter

"Boursin" Yukon mashed potatoes, sauteed spinach, Sidney's compound butter, demi-glace

Roasted fingerling potatoes, parsnip puree, charred tomatoes