Dinner Menu (Subject to Change)

I – Oysters on the Half Shell
Fresh Shucked Cuttyhunk Oysters and Gin Mignonette paired with Battle for Josephine, Lime Gin Barrel-Aged Rye Farmhouse Ale

II – Benton’s Country Ham
Benton’s Smokehouse 24 Month Aged Heritage Breed Smoked Country Ham with Micro Greens, Olive Oil, Pickled Veg, Griddled Biscuit, Paired with Saison Classic

III – Brûlée of Harbison
Our Favorite Jasper Hill Harbison Cheese served charred & bubbling with Smoking Goose Duck Proscuitto, Blake Hill Raspberry Mostarda, Marcona Almonds, Red Grapes, Nashoba Brook Harvest Bread, Paired with Decopaged Vol. II

IV – Dessert Bites
Trio of Dessert Bites from our good friend, and Wild Hare Head Chef, Ryan Boya – Cherry Tarragon Pâte de fruit, Shadows of Tomorrow and Valrhona Chocolate Tart with Cream Chantilly, Devocion Coffee Choux au Craquelin, Paired with Shadows of Tomorrow Imperial Rye Stout