V

with local greens, cannelloni beans and artichoke hearts

with roasted golden beets, avocado and fried shitake salad

with Applewood smoked bacon and melted gorgonzola

V

With roasted red pepper, cannellini beans, grilled endive and honey Dijon vinaigrette

V

with goat cheese, pea greens and balsamic syrup

V

sautéed asparagus Sullivan Farm snap peas and shallot lemon buerre blanc

V

on potato salad, garlic scapes, with a lobster reduction and corn compote

V

with sweet potato gratin and minted red pepper jam