SPRING table d'hote at Clara's

FIRST

Cauliflower bisque, shaved apple, brown butter almonds, sea trout roe

Organic greens, county cheddar, grapefruit-vanilla bean emulsion, picked herbs, crisp wontons

Parisian beef tartar, cut chives, truffle aroma, grilled bread, inn made mustard, gherkins


SECOND

Pan seared sea scallops, leek confit, toasted organic quinoa, pickled nectarines, fennel emulsion

Oven-roasted game hen, pear & chestnut hash, heirloom parsnips, preserved lemon, juniper reduction

Slow roasted beef sirloin, olive oil pomme puree, scallion & caper salsa verde, sweet carrots, veal jus


THIRD

Sugar shack maple pie, walnut brittle, espresso crema

Hazelnut rosemary tart, dark chocolate & olive oil ganache

Lemon curd, thyme meringue, field berries


$45/per person

Chef de Cuisine | Elliot Reynolds