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Farm-to-Table American cuisine
March 14 | 6 PM | Appalachia Kitchen Dining Room.
7-Course Menu
RAMP SALAD
grilled potato, arugula, warm pancetta dressing paired with Bieler Coteaux d'Aix-en-Provence Rosé
HASSENPFEFFER
roasted root vegetables, cipollini onion, cognac broth paired with Raimund Prüm Solitär Riesling
SMOKED TROUT
whipped goat cheese, pepper jam, toasted sourdough paired with Seven Hills Sauvignon Blanc
CONFIT OF DUCK
butternut barley risotto, carrot-orange purée, baby arugula, chili oil paired with Louis Jadot Côte d'Or Gevrey-Chambertin
APPLE CIDER SORBET
VENISON TENDERLOIN
black pepper, black cherry demi-glace, stuffed fingerling potatoes paired with Shatter Grenache
OLIVE OIL CAKE
spun maple sugar, dried huckleberry dolce paired with Ceretto Vignaioli Moscato d'Asti
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