Japanese style Escabeche of Lake Huron Pickerel with cucumber, ginger and dried miso

Puree of Jerusalem Artichoke soup with shaved Foie Gras, green apple gelee and szechuan peppercorns

Ravioli of wild leeks and Monforte Sheep milk cheese with sauce of lovage and aged sherry vinegar



M A I N S

Braised Berkshire Pork Cheeks with butternut squash caponata and jus of achiote

Saute of Yellow Perch with olive oil braised fennel and vinaigrette of cumin, nori and grainy mustard

Duck Confit, steamed in cabbage leaves with French lentils and baby bok choy stewed in wakame broth



D E S S E R T S

Banana Tart Tatin with black pepper ice cream and dark caramel

White Chocolate Mousse with Rhubarb-Citrus compote and coconut meringue

Fresh summer fruit pudding with frozen creme frâiche souffles and mint