“Foraged & Found”

Cocktail Hour

Chef's Choice

Dinner

one Tete de Sanglier de Lait sauce remoulade

two "Holy Trinity" Dock Soup truffled french toast, seared foie gras, american caviar

three Lobster Lobster Lobster butter poached tail, claw moussline, lobster reduction

four Prickly Pear Sorbet cactus cello

five "About the Pond" salad of lamb's quarter and cattail chutes, crispy perch, kentucky coffee bean

six Sous Vide Bison Tenderloin bison tongue and blue cheese stuffed squash blossom, foraged mushrooms, bone marrow sauce

seven Foie Gras Chocolate Terrine foraged passionfruit ice cream, sunflower syrup

(Note: There will be wine pairings with each course.)

Menu developed and prepared by Chef Russ Johnson and Chef Jonathon Stranger of Ludivine