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Current Menu
2008/9 Season Menus
Dec. 1 -14 menu
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- winter squash soup, white truffle foam
Salad- cherry tomato, english cucumber, butter lettuce, rye crouton, white balsamic vinaigrette
Intermettzo- a sorbet palate cleanser served in rocks from Norway
Entrée- marinated kobe beef, royal trumpet mushrooms, new potatoes, bordelaise sauce
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- spiced carrot cake , crescenza
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is salmon. If you do not specify, the entree posted will be presented as your entrée.)
Dec. 15 - Jan. 4 menu
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- aromatic cardamom vegetable stew, root vegetable, whitefish dumpling
Salad- wild mushroom salad, sheep milk cheese, walnuts, cucumber vinaigrette
Intermettzo - a sorbet palate cleanser served in rocks from Norway
Entrée- juniper spiced duck breast, parsnip, lingonberries, scallion
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- valrohna chocolate cake, peppermint ice cream
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is salmon. If you do not specify, the entree posted will be presented as your entrée.)
Jan. 5 - Feb.1 menu
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- tomato, sunchoke and aquavit bisque tarragon
Salad- roasted winter beets, chevre, arugula, honey white truffle vinaigrette
Intermettzo - a sorbet palate cleanser served in rocks from Norway
Entrée- organic buffalo tenderloin with pine scented black rice, foie gras emulsion, cauliflower
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- frozen lingonberry parfait, toasted almond, chocolate cigarette
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is salmon. If you do not specify, the entree posted will be presented as your entrée.)
Feb. 2 - March 1 menu
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- roasted fennel broth, Norwegian meat dumplings, hard spice oil
Salad- aquavit cured salmon, flatbread, mizuna lettuce, dilled yogurt sauce
Intermettzo- a sorbet palate cleanser served in rocks from Norway
Entrée- pan roasted organic chicken breast white wine tomato sauté, sticky rice, asparagus
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- meyer lemon pine nut tart crème fraiche
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is salmon. If you do not specify, the entree posted will be presented as your entrée.)
March 2 - 31 menu
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- cauliflower pear soup lavender essence
Salad- shaved fennel and watermelon salad, parmesan crisp
Intermettzo - a sorbet palate cleanser served in rocks from Norway
Entrée- wild Salmon miso glaze whipped potatoes, baby carrots
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- frozen chocolate mousse, raspberries, vanilla tulle
(If you have food allergies or are a vegetarian, we need
to be notified in advance of your reservation date. If you
are uncomfortable with the entrée, the alternative
entrée is beef tri tip. If you do not specify, the
entree posted will be presented as your entrée.)
Previous Menus
Nov.30 - Dec. 13th, 2007
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- winter squash soup, truffle gougeres
Salad- green cabbage and apple salad, toasted almond, crispy sweetbreads
The Resting Course- a sorbet palate cleanser
Entrée- snake river farms kobe beef, black truffle risotto, red wine butter, trumpet mushrooms, watercress
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- vanilla chiffon cake, mango, chantilly, ground sesame
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is salmon. If you do not specify, the entree posted will be presented as your entrée.)
Dec.14th, 2007 - Jan.6th, 2008
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- tomato, sunchoke, and aquavit bisque, tarragon
Salad- organic greens, dried cranberry, spiced pecans, sweet onion, fromage blanc
The Resting Course- a sorbet palate cleanser
Entrée- la belle farms duck breast, blood orange confit, banana fingerling potatoes, baby carrots
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- blackberry mousse, chocolate, mint glass
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is Salmon. If you do not specify, the entree posted will be presented as your entrée.)
Jan.8 - Feb. 4, 2008
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup- roasted red pepper crema
Salad- watermelon and shaved fennel salad, parmesan crisp
The Resting Course- a sorbet palate cleanser
Entrée- peppercorn venison, butternut squash puree, stuffed cabbage, apple wood smoked bacon, lingonberries
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- vanilla panna cotta, nougatine, passion fruit
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is Salmon. If you do not specify, the entree posted will be presented as your entrée.)
Feb. 5th - March 2, 2008
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup-warm potato leek soup, crouton, truffle essence, citrus caviar
Salad- winter greens salad, vanilla gastrique, chevre, pomegranate
The Resting Course- a sorbet palate cleanser
Entrée- rosemary pheasant breast, potato moussaline, savory mushroom jus, english peas, preserved lemon
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- bittersweet chocolate brownie, sinfull raspberries
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is Salmon. If you do not specify, the entree posted will be presented as your entrée.)
March 4-31, 2008
Glogg- served upon arrival. This is a hot, non-alcoholic berry based drink spiced with cardamom, nutmeg and cinnamon.
Soup-aromatic carrot soup, rabbit confit
Salad- winter vegetables, lettuces, white truffle vinaigrette
The Resting Course- a sorbet palate cleanser
Entrée- shallow poached escolar, red grape verjus emulsion, roasted fennel, matchstick potatoes
Cheese course- a selection of cheese and fruit served on an aspen slab
Dessert- lemon verbena tart, vanilla creme fraiche
Expresso French Press Coffee and Tea are offered with Dessert
(If you have food allergies or are a vegetarian, we need to be notified in advance of your reservation date. If you are uncomfortable with the entrée, the alternative entrée is Hanger Steak. If you do not specify, the entree posted will be presented as your entrée.)
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