Cured duck legs seared for crispy skin, cooked in a mixture of spices and served with mole negro.

Duck Confit Carnitas

Prosecco, Santa Marina, Rosé

Moscato d'Asti, Elio Perrone

Shareables

Chardonnay, Pierre Delize, Blanc de Blancs

Hearth Roasted Squash

Orzo

Brussel Sprouts

House Focaccia

2oz. choice of: Boulevardier | Gin Martini | House Cucumber Martini

Aperitivo

rotating selections, apple butter, pickles

Charcuterie & Cheese

Add Ons

Amuse Bouche +

Petit Filet

Grilled Rainbow Trout

High Proof

Hamachi Crudo

Hedgehog Farms Mushrooms

Chef's Choice

Seasonal Sorbet

Rock Shrimp Risotto

Third Course

3D Valley Pork Saltimobocca

Barr Farm Chicken

In a large bowl, combine the salt, crushed black peppercorns, thyme, and crushed garlic. Rub this mixture generously over the duck legs, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 3 days.

Curing the Duck Legs

After curing, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels. In a heavy-bottomed pot, melt the duck fat (or heat olive oil) over low heat. Add the duck legs, ensuring they are fully submerged in fat. Cook gently for 2-3 hours until the meat is tender and easily pulls apart.

Cooking the Duck Legs

Remove the duck legs from the fat and let them cool slightly. Preheat a skillet over medium-high heat. Place the duck legs skin-side down in the skillet and sear until the skin is crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.

Crisping the Skin

Remove the stems and seeds from the dried ancho and guajillo chilies. In a dry skillet, toast the chilies over medium heat for about 1-2 minutes until they are fragrant. Be careful not to burn them.

Preparing the Chilies

In a blender, combine the toasted chilies, chopped tomato, onion, whole garlic cloves, chicken broth, dark chocolate, cinnamon stick, and ground cumin. Blend until smooth. Pour the mixture into a saucepan and simmer over low heat for 20-30 minutes, stirring occasionally. Season with salt to taste.

Making the Mole

Duck legs

Salt

Black peppercorns

Thyme (dried or fresh)

Garlic cloves (crushed)

Duck fat or olive oil

Dried ancho chilies

Dried guajillo chilies

Tomato (roughly chopped)

Onion (chopped)

Garlic cloves (whole)

Chicken broth

Dark chocolate (bittersweet, chopped)

Cinnamon stick

Cumin (ground)

Place the bottles of Prosecco DOC and Santa Marina Rosé in the refrigerator for at least 2 hours before serving to ensure they are well chilled.

Chill the Wine

Wash the fresh strawberries and mint leaves thoroughly. Hull the strawberries and slice them in half. Cut the lemon into thin slices.

Prepare Garnishes

In a large wine glass or flute, pour equal parts of the chilled Prosecco DOC and Santa Marina Rosé, filling each glass about two-thirds full.

Pour the Wine

Gently place a half strawberry, a mint leaf, and a lemon slice into each glass to enhance the aroma and presentation.

Add Garnishes

Serve the Prosecco and Santa Marina Rosé cocktails immediately while they are still bubbly and chilled.

Serve Immediately

Prosecco DOC

Santa Marina Rosé

Fresh strawberries

Mint leaves

Lemon slices

Place the bottle of Moscato d'Asti in the refrigerator for at least 2 hours before serving to ensure it is chilled to the perfect temperature.

Once chilled, open the bottle and pour the Moscato d'Asti into a wine glass, filling it about two-thirds full to allow for aromas to develop.

Wash and slice the fresh peaches into wedges. Arrange them on a small serving plate.

Prepare Fresh Peaches

Drizzle the 2 tablespoons of honey over the sliced peaches for added sweetness.

Add Honey

Sprinkle 1 teaspoon of lemon zest over the peaches for a zesty kick that complements the wine.

Add Lemon Zest

Add 5 fresh mint leaves on top of the peaches for a refreshing touch and visual appeal.

Garnish with Mint

Moscato d'Asti

Fresh peaches

Honey

Lemon zest

In a medium mixing bowl, combine cream cheese, sour cream, and ranch seasoning mix. Use a hand mixer or a wooden spoon to blend until smooth and creamy.

Make the Dip

Fold in the chopped fresh chives until evenly distributed throughout the dip.

Add Chives

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Chill

Wash and cut all vegetables into bite-sized pieces. Arrange them in a visually appealing way on a large serving platter.

Prepare Vegetables

Open the boxes of assorted crackers and breadsticks. Place them around the vegetable platter and dip bowl, ensuring easy access for guests.

Arrange Crackers

Cream Cheese

Sour Cream

Ranch Seasoning Mix

Chopped Fresh Chives

Carrots

Celery Sticks

Bell Peppers (sliced)

Cucumber (sliced)

Assorted Crackers

Breadsticks

Place the bottle of Pierre Delize Blanc de Blancs in an ice bucket filled with ice and water for at least 20 minutes before serving to achieve the ideal drinking temperature.

Remove the foil and cork from the bottle. Be cautious as the pressure may cause the cork to pop out.

Open the Bottle

Pour the Chardonnay into wine glasses, filling each glass to about two-thirds full to allow for the aroma to develop.

Pouring

Serve immediately and enjoy the crisp, fruity notes of the Chardonnay, paired with your favorite light appetizers or seafood.

Enjoy

Chardonnay grapes

Pierre Delize Blanc de Blancs

Chilled ice bucket

Wine glasses

Preheat your oven to 425°F (220°C). This high temperature will help caramelize the squash and create a lovely roasted flavor.

Preheat the Oven

Peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Then, cut the squash into 1-inch cubes.

Prepare the Squash

In a large mixing bowl, combine the cubed butternut squash with olive oil, salt, black pepper, and red pepper flakes. Toss well to ensure all pieces are evenly coated.

Season the Squash

Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized, stirring halfway through.

Roast the Squash

While the squash is roasting, place the walnuts on a separate baking sheet and toast them in the oven for 5-10 minutes, until fragrant and slightly browned. Keep an eye on them to prevent burning.

Prepare the Walnuts

Once the squash is roasted and the walnuts are toasted, remove both from the oven. In a large bowl, combine the roasted squash and toasted walnuts. Drizzle the hot honey over the mixture and sprinkle with fresh thyme. Toss gently to combine.

Combine and Drizzle

Transfer the hearth roasted squash to a serving dish. Enjoy warm as a delightful side dish or a wholesome snack.

Serve

Butternut Squash

Olive Oil

Black Pepper

Walnuts

Red Pepper Flakes

Fresh Thyme

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced butternut squash with 1 tablespoon of olive oil, salt, pepper, ground cinnamon, and fresh thyme leaves. Toss until the squash is well coated.

Prepare the Butternut Squash

Spread the seasoned butternut squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.

Roast the Butternut Squash

While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.

Boil the Orzo

Once cooked, drain the orzo in a colander and rinse briefly under cold water to stop the cooking process. Set aside.

Drain and Rinse

In a large mixing bowl, combine the roasted butternut squash, cooked orzo, and pepitas. Drizzle with the remaining tablespoon of olive oil and toss gently to mix everything together.

Mix the Ingredients

Taste and adjust seasoning with additional salt and pepper, if desired. Serve warm as a side dish or light main course.

Orzo pasta

Butternut squash, peeled and diced

Pepitas (pumpkin seeds)

Olive oil

Black pepper

Ground cinnamon

Fresh thyme leaves

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut the Brussels sprouts in half lengthwise.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.

Season and Roast

In a medium bowl, combine Greek yogurt, harissa paste, lemon juice, minced garlic, and salt. Whisk until smooth and well combined. Adjust seasoning to taste.

Make the Harissa Crema

Chop the shelled pistachios and fresh parsley. Set aside for garnishing the dish.

Prepare the Garnish

Brussels sprouts

Greek yogurt

Harissa paste

Lemon juice

Garlic clove

Shelled pistachios

Fresh parsley

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast is activated, pour it into the flour mixture along with the olive oil. Mix until the dough starts to come together.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

First Rise

Grease a baking sheet or a large cast-iron skillet with olive oil.

Prepare the Baking Pan

Once the dough has risen, punch it down and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan evenly.

Shape the Dough

Cover the dough with a damp cloth and let it rise again for about 30 minutes.

Second Rise

Preheat Oven

Use your fingers to create dimples all over the surface of the dough.

Dimple the Dough

Sprinkle the fennel pollen and flaky sea salt evenly over the dimpled dough. Dot the surface with pieces of cultured butter.

Add Toppings

Bake in the preheated oven for about 20-25 minutes or until the focaccia is golden brown.

Bake

Remove from the oven and let it cool slightly before slicing and serving. Enjoy your house focaccia warm!

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Fennel pollen

Flaky sea salt

Cultured butter

Chill a rocks glass by filling it with ice water. Set it aside while preparing the drink.

Step 1: Prepare the Glass

In a mixing glass filled with ice, combine 1 oz of Bourbon or Rye Whiskey, 1 oz of Sweet Vermouth, and 1 oz of Campari.