Course 1: House Made charcuterie with accoutrements
Bacon rillette, chicken liver mousse, head cheese with grilled bread, pickles, mustard and jam

Course 2: Honey nut squash gnocchi, with onion and pickled butternut squash

Course 3: Blue oyster "scallops" with mushroom stock verjus, roasted root vegetables, microgreens

Course 4: Tea-brined local duck breast with rosemary potato silk, carrot, pomegranate gastrique, and crispy shallots

Course 5: Salty and sweet dessert - croissant and pretzel bread pudding with apples
and a apple cider creme anglaise with candied almond and pretzel lace