My dinner selection….
House-made Charcuterie and Locally Sourced Cheese Selections Served with Pickled Vegetables, House-Made Relish and Sauces – pick 5 [8D]
Rhode Island Mushroom Saute Black Garlic Puree, Grilled Baguette, Grey Barn Blue Cheese, Madeira, Herbs and Cultured Butter
Individual Beef Wellington Foie Gras P�t�, Puff Pastry, Potato Puree, Glazed Carrots, Perigeaux Sauce
Seared Georges Bank Scallops Confit Potatoes, Grilled Baby Fennel, Heirloom Cherry Tomatoes, Herbs and a Beet Citrus Puree
Creamed Corn and Basil [8D]
Moroccan Braised Chickpeas [8D]
No dessert menu presented…. [V]