Winter Farm Harvest

Menu

• Hors d’Oeuvre
  • Duck Rillettes, Sweet Brioche, and Cranberry–Champagne Jam Parfait  
  • Crispy Fried Pork Belly with Haywood’s Mustard and Micro-Chervil on Maple Biscuits
  • Stella Artois–Poached Beef Tongue with Roasted Shallot–Cheese Spread and Arugula 
  • Cornmeal-Dusted Fennel Chips with Eggplant–Tomato Tapenade 
  • Chincoteague Oysters with Cucumber, Vodka, and Preserved Citrus Granita and Dill
  • Charles de Fère Réserve Blanc de Blancs Brut NV
• Dinner
  • Veal Sweetbreads in Leek Nest with Hazelnuts, Salsify Silk, and Egyptian Star Petals
  • Rutherford Ranch Chardonnay 2012
  • Cardamom-Spiced Duck Breast with Kale, Honey, Almond, and Red Quinoa Salad; Grains of Paradise–Bourbon Glaze; and Sweet Potato Cracker
  • E. Guigal Côtes du Rhône 2009
  • Ruby Red Grapefruit–Rosemary Sorbet
  • Cider and Sage–Braised Turkey Shank with Crispy Chorizo, Polenta Pavé, Foie Gras–Poached Apples, and Root Vegetables 
  • Domaine Pichot Vouvray 2012
  • Barolo-Sous Vide Lamb Cheeks and Lobster Knuckles with Great Northern Bean–Butternut Squash Cassoulet and Cauliflower Chips 
  • Angeline Pinot Noir 2012
  • Pears with Honey–Vanilla Crémeux, Raspberry Gelée, French Toast Crumble, and Bacon Macaron
  • Disaronno Amaretto with Lemon