"Down on the Farm"

Cocktail Hour Red Beer Canapés eggplant, pepper agrodulce gentleman’s toast squash, brown butter, gioia ricotta la quercia coppa, belton blueberries

one

heirloom tomatoes estratto, herbs, juniper grove fromage blanc, olio verde Cusumano 2008 Insolia, Sicilia IGT

two

grilled porcini heirloom garlic & onion soffrito, kennebec potato croquette Falesco 2005 Ferentano, Lazio IGT

three

smoked sitka coho salmon heirloom peppers, radish, pickled beets Tiefenbrunner 2005 'Castel Turmhof' Lagrein, Sudtirol – Alto Adige DOC

four

dry aged piedmontese ribeye roast vegetable "chimichurri" Cantine Martinelli 2003 Sagrantino di Montefalco DOCG

five

cheeses selected by Giles Schnierle cato corner hooligan, thistle hill tarentaise, vermont creamy, sexy blue La Spinetta 2008 'Bricco Quaglia' Moscato d'Asti DOCG

six

roast fieldstone asian pear cinnamon crema montada, shortbread

Menu developed and prepared by Chef David Crum