Vegetarian Tasting

First Course 

  

House Cured Olive Blini

Local chevre pearls, orange - mint relish, olive caramel

 

Second Course

 

Winter Squash Ravioli

Nutmeg, housemade ricotta and roasted squash filling, sage beurre blanc		  

Third Course

  

Celery Root Cannelloni 

Swiss chard filling, pine nut gremolata, celery root puree, pine nut soil

 

Fourth Course

  

Sunchoke and Truffle Gratin

Parmesan mornay, Oregon black truffles, garlic toast		  

Fifth Course

  

Milk Chocolate Mousse

Hazelnut dacquoise, caramel, chocolate macaroons, Goshen coffee ice cream