Organic greens

with pumpkin seed brittle, Point Reyes blue cheese and pumpkin seed oil vinaigrette

Foie gras

prepared three ways

Salad of heirloom beets, crab meat, Allan Benton’s cherry wood bacon, mus

with black-eyed pea croutons

Local vegetable “chop salad”

with champagne vinaigrette, fresh herbs, and fennel

Hand-made potato gnocchi

tossed with blue crab and winter truffle

Berkshire pork “cracklin” salad

with a warm chanterelle tarté

P&J Oysters:

crispy fried with Louisiana caviar “ranch dressing,” pepper seared with country ham and truffle spoon bread, horseradish crusted

Joe Dobie’s chestnut Agnolotti

with sage, brown butter and country ham

Speckled trout “grenobloise”

with two celeries

Louisiana redfish

with cauliflower, crabmeat and caviar

Fillet of St. Pierre

with lobster, parsley and sunchoke

Bourride of monkfish

Sugar and spice duckling

with Anson Mills grits, roasted duck foie gras and quince

Pheasant cooked two ways over fennel “choucroute”

with lady apple and rye-bread gnocchi

Whole roasted Joe Dobie’s chicken

with local vegetables and black trumpets for two persons

USDA prime filet of beef

with greens, porcini and smoked marrow

Slow-cooked shoulder and roast rack of Broken Arrow Ranch venison

with porcini and turnips

Jim McCloud’s rabbit

cooked two ways over artichokes barigoule with muscadine reduction

Chilled seafood platter

local crab meat ravigote, house-smoked wild salmon, shrimp, lobster and buttermilk cucumber soup | Cristalino, Sparkling Brut Rose, Cava, Spain

Over-easy yard egg raviolo

with a ragout of local cockscombs and porcini | Pinot Noir,” Vero,” Bourgogne

Pan roast sea bass

with wilted greens and chanterelle sauté | Pinot Noir, Chassagne-Montrachet, “L’Estimee,” Jean Noel Gagnard

Texas wild boar “cooked two ways”

with cipolini, roasted plums local veal sweetbreads and silver queen corn | Mourvedre/Carginan, Col de Vents, Corbieres

Mauthe’s Dairy creole cream cheese panna cotta, berries preserved in wine

with cornbread white chocolate biscotti | Royal Tokaji, Hungary

Menu designed nightly by Chef Beshand paired with extraordinary wines.

| Please allow at minimum 3 hours for dinner | Due to the complexity and length of this menu we ask that only the entire table participate