Winter Squash, Apple & Kaffir Lime Soup

with crispy basil florets

Path Valley Heirloom Tomatoes and Grilled Baby Fennel

with chipotle and basil oils, toasted pumpkin seeds & fluer de sel

Tempura Squash Blossoms

with walnut pesto, basil & balsamic reduction

Grilled Cabbage Nori Rolls

with cumin tahini

Tuscarora Baby Red Chard and Sautéed Mushroom Salad

with Path Valley radishes and grainy mustard vinaigrette

Homemade Vegetable Dumplings in chamomile miso broth

with cilantro

Path Valley Shoots Salad

with toasted cashews & sesame ginger dressing

Chef’s Selection of Cheeses

with garlic pesto, apple & crostini

Blue Cheese and Vegetable Skillet cakes

with apple confit, shallot brown butter, roasted tomatoes & toasted walnuts

Smoked Black Tea Polenta and Heirloom Bean Ragout

with coriander tomato sauce, aged gouda & grilled greens

Summer Squashes and Greens in a cashew cream sauce

with edamame & sage

Sesame Crusted Quinoa and Native Harvest Wild Rice Cakes

with shiitake mushroom ragout & gingered bok choy

Jerked Vegetate Burgers

with pickled red onions, greens & citrus aioli & truffled pomme frites

sautéed collard greens

roasted fingerling potatoes and carrots

with garlic & white wine

pan seared edamame

with chili garlic

miso pomme frites & homemade ketchup

Blue Corn Biscuit and Seasonal Organic Fruit

with rosemary cardamom infused coconut milk

Dark Chocolate Torte

with ancho chiles, coriander oil & lime sorbet

Bergamot Basil Coconut Bars

with sesame & Sicilian pistachio gelato

Chef’s Selection of Cheeses

with maple spiced nuts, organic fruit & crostini

Dolcezza Sorbet & Gelato