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
