First Course
Not Your Grandmother's Matzah Ball Soup
Roasted Chicken Broth, Crisp Vegetables
and Porcini Matzah Dumpling
Second Course
Sweet Potato and Vermont Goat Cheese Beignet
Celeriac Slaw and Mint Pecan Pistou
Third Course
Fried Ipswich Clam and Brandade Tart
Squid Ink Vinaigrette Braised Endive
Fourth Course
Cavendish Farm Pheasant Duet
Confit Leg and Herbed-Rubbed Breast
with Madiera Reduction Sauce
Roasted Carrot and Fiddlehead Tomme Free-Form Lasagna
Fifth Course
Double J Farm Braised Beef Chuck, Seared Brussels Sprouts
Berkshire Blue Mashed Potato, Horseradish Gremolata
Sixth Course
Blood Orange Panna Cotta on Hazelnut Mille-feuille

First Course
Roasted Butternut Squash Soup with Curried Pumpkin Seeds
Second Course
Deviled Egg and Sea Urchin Roe with House-made Pickles
Third Course
Yukon Gold Potato Latke with Crispy Cauliflower and Curried Aioli
Fourth Course
Chervil and Pepper-Crusted Scallop on Parsnip Mash
Arugula Pesto, Seared Brussels Sprouts Leaves and Lavender Syrup
Fifth Course
Crispy Skin Stripped Bass and Wellfleet Clams with Locally Foraged Mushrooms, Leeks and Madeira
Sixth Course
Cider-Braised North East Family Farms Pork Shoulder Stuffed in Delicata Squash with Crispy Shallots and Reduction Sauce
Seventh Course
Confit Long Island Duck, Braised Collard Greens and Cranberry Gastrique Sweet Potato Crunch
Eigth Course
VBC Coupole, House-Made Preserves, Whole Wheat Crisp and Arugula
Ninth Course
Buckwheat Crêpe with Kimball Pear Compote, Balsamic Caramel and Whipped Cream

First Course
Wellfleet Oyster Duet Raw with Shaved Horseradish and Tempura with Grilled Scallion Vinaigrette
Second Course
Misty Knoll Chicken on Yukon Gold Potato Chip with Balsamic Caramel and Hearts of Celery
Third Course
Roasted Golden Beet, Grilled Red Onion, Seared Beet Greens, Vermont Goat Cheese and Sexy Red Beet Puree
Fourth Course
Crispy New England Heirloom Bean and Hearty Winter Green Cake with Roasted Carrot Custard and Fried Shallots
Fifth Course
Jonah Crab Pierogi with Green Apple and Acorn Squash Salsa with Roasted Brussels Sprouts and Jerusalem Artichoke Puree
Sixth Course
Cavendish Farm Quail Stuffed with Duck Sausage Butternut Tower, Baby Arugula and Ver Jus Vinaigrette
Seventh Course
Juniper-Crusted Venison Leg with Port Plumped Reduction Sauce
Jim Cook's Roasted Fingerling Potatoes and Seasonal Farm Fresh Vegetables
Eigth Course
Eva's Greens with Sherry Vinaigrette
Ninth Course
Flourless Taza Chocolate Cake with Raspberry Goat Cheese Crema
First Course
Roasted Pumpkin Soup with, Pickled Parsnips,
Curried Pumpkin Seeds and Basil Oil
Second Course
Crispy New England Heirloom Bean
and Hearty Winter Greens Cake
with Roasted Carrot Custard and Fried Shallots
Intermezzo
Mint Sorbet
Third Course
Chipotle Sweet Potato Latkes
with Sheep's Milk Yogurt, Grilled Pear, Frisée
and Spicy Toasted Almond Salad
Fourth Course
Buckwheat Crêpe stuffed with Exotic Mushrooms,
Grilled Onions and topped with Braised Kale
Fifth Course
Sheep's, Goat's and Cow's, Oh My!
Three Amazing New England Cheeses with our Preserves
Dessert
Flourless Taza Chocolate Cake with Raspberry Goat Cheese Crema
First Course
Hearty Lentil Soup with Almond Crema
Second Course
Exotic Mushroom Tartlet
with Butternut Squash Purée,
Spinach and Pine Nuts
Third Course
Black Eye Pea Fritters
with Seared Collard Green Relish
Fourth Course
Roasted Red Pepper stuffed
with Seared Brussels Sprouts
and Carrot Farro Risotto
and Sherry Gastrique
Fifth Course
Crispy Polenta Cup
with Chunky Romesco Sauce
Dessert
Roasted Pears with Balsamic Caramel
and Toasted Walnuts