Six Thirty Nine

twenty-four Oxford harvest potato gnocchi

parsnip, smoked walnut, raisin, pioppino mushrooms, oxford harvest, arugula sauce

twenty-six cornmeal dusted spring fed trout

apple celery root puree, poached apples, pickled pearl onions, brussel sprouts, brown butter

twenty-eight roasted chicken supreme

mushroom, leek, five brothers cheese vol au vent, sunchoke puree, truffle jus

thirty roasted Berkshire pork loin

edemame, pearl barley risotto, confit garlic, hen of the woods mushroom, smoked chili oil

thirty-six Dry aged family farmed prime beef striploin

smoked beets, kale tops, Milan turnips, potato puree, brandied green peppercorn sauce

thirty-eight apple smoked duck breast

buttered white navy beans, pioppino mushrooms, spiced red cabbage puree, duck confit croquette, quince butter, cider reduction