SAMPLE MENUFall Welcome Supper Cocktail Hour Heirloom Bread Board seasonal fruits, cheeses, pickled garden vegetables Chilled Local Seafood Board crudités, horseradish crema, herbs Plated Dinner spicy greens, goat cheese, honey 1st Course Root Vegetable Salad spicy greens, goat cheese, honey biscuits, sweet butter 2nd Course Corn Chowder biscuits, sweet butter tomato confit, rosemary potatoes 3rd Course Braised Local Catch tomato confit, rosemary potatoes Dessert Vanilla Poached Pears sweet cream Bites Sample Menu