Snacks
- layered with sundried garden tomato, farm herbs, ricotta and miso butter
- spring pea, tumbleweed cheddar foam, shaved black truffle
- turnip kimchi, cauliflower, smoked carmen pepper aioli
- burnt orange, watermelon radish from the farm, miso dressing
- paté on toasted sourdough, sake-marinated cherries
Small Dishes
- thai chili oil, chervil, crispy parsnip
- picked locally and poached, kale and spinach from the farm, toasted walnuts, cider vinaigrette
- grilled and pickled, maple brook farm stracciatella, shaved fennel, almonds
- farm lettuce, green caesar dressing with crumbled pistachios
- slow braised cabbage with tomato gastrique, puffed black rice, lemon aioli
- soy mustard, topped with farm egg yolk, served with charred sourdough
- pan seared with spring peas, charred scallion and ginger lemongrass butter
- celery cream, celery-date relish, black truffle
- mole amarillo, pickled habanada peppers, sorrel
Main Fare
- lion’s mane, maitake, 5 spoke creamery cheese, farm spinach, lemon-brown butter
- great joy farms brown rice, bok choy, house kimchi butter
- gochujang kyoto carrot, glazed purple carrot, sunflower seeds
- great northern beans ragout, caramelized hudson valley apples, braised collard greens
- chamomile smoked, charred farm radish, sorrel, wild hive wheat berries, szechuan jus
- bok choy, black butter potatoes, tableside shiso chimichurri
- grilled over the open fire with twice baked potato, pancetta, our farm vegetables, black garlic butter
serves 2-3
Sides
Sweets
- miso caramel, pecan, tres leches ice cream
- dark chocolate, pear financier, nutella espuma
- citrus, fudge, milk cereal crumb
Please note, this is a sample menu and subject to change as we feature hyper-seasonal, farm-fresh ingredients in our dishes. We strive to accommodate all dietary restrictions, including kosher requests. Kindly inform us of any specific dietary needs at least one week prior to your arrival by reaching out to wff.itinerarydesigner@aubergeresorts.com.
