- 3-course prix fixe for $39, starting Nov. 27
First Course
- Soup, made with local ingredients, and always delicious
- Greens, seasonal herbs and garnishes, sherry vinaigrette, granola
- Winter Salad, butternut squash, sunchokes, chicory, almonds, pears, honey thyme vinaigrette
Second Course
- Lake Ontario pickerel, pan roasted, Israeli cous cous, artichokes, brown butter emulsion
- Free range chicken breast, pan seared, cider braised collard greens, soft polenta, thyme jus
- Angus beef, changes nightly, ask your server
- Fish, coast to coast, sustainable catch, changes with the season
Third Course
- Pot de creme, coffee bean-dark chocolate, crunchy granola, chantilly
- Seasonal fruits, stone fruits and berries, in a mason jar, vanilla honey
Gingerbread apple cake, traditional flavors, with salted caramel sauce