FIRST COURSE

Pan Seared Sea Scallops w/ pignoli nuts, baby spinach and shitake mushrooms
Drizzled with white truffle oil
Boyden Valley Winery Seyval Blanc

 Butternut Squash Soup with Vermont maple cream and toasted pumpkin seeds
-OR-
Braised Rabbit w/ fennel, sun dried tomatoes and roasted garlic finished with a
touch of Cabot butter, served over creamy polenta
North Branch Vineyard 2007 Foch

THIRD COURSE
Salad of Bib lettuce, local fall apples, Vermont goat cheese and carmelized hazelnuts
Vermont Ice Cider reduction – Eden Ice Cider Company

FOURTH COURSE
Choice of:

Duck Breast with a black cherry demi glace over baby greens with a fig balsamic reduction
-OR-
Rare Grilled Tuna over radicchio risotto with grilled portabella mushrooms
and roasted tomato vinaigrette
-OR-
Beef Tenderloin with parmesan potatoes and a pancetta demi glace
Honora Winery & Vineyard 2003 Cabernet Sauvignon

FIFTH COURSE
Apple Tart Tatin, with homemade Mascarpone Gelato
Putney Mountain Winery Green Mountain Mac

Price
$106 per person

 284 Route 100,