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2020 Chef’s Select Tasting Menus

Oak and Grain Restaurant

From our traditional Signature 5-Course Prix Fixe to our Seasonal Offerings, Chef Leary layers flavors and textures in an engaged culinary experience. The 2020 Chef’s Select Tasting Menu, available in either 3-Course or 5-Course formats, has been specifically designed by Chef Leary to build as the meal progresses. Guests have selections in each course, but all the dishes have been designed to complement the flavors of the others.  Choose our chef recommended wine pairings, and let our service team take special care of you for the night.

See Wine List

Please Note – Being locally sourced for the freshest ingredients, our menu changes regularly.  Menu served at the time of your reservation may differ from this current menu. 

3-Course Tasting Menu – $65

Reserve a Table

 

First Course (select one)

 

Local Soup of the Day

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Local Mesclun Greens, House made Giardiniera, Oven Cured Tomatoes, Thistle Hill Farm Tarentaise Cheese, Toasted Walnuts (GF,V)

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Green Tea Apple Wood Smoked Lamb Chops, Nasu Miso, Korean BBQ Herbs, Toasted Pistachios, Grilled Lime (DF)

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Second Course (select one)

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Pork Tenderloin, NH Mushroom Demi

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Coffee Black Pepper Grilled Short Ribs, NH Mushroom Demi

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Catch of The Day, Kombu Beurre Blanc

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Arborio Crispy Celeriac Steak, Onion Fettuccine, Sundried Tomato Aioli, Balsamic Reduction, Olive Parsley Tapenade (GF,V)

(Vegetarian)

 

Third Course

 

Winter Fruit Hand Pie, Apricot Glaze, Vanilla Bean Crème Anglaise (V)

 

 


5-Course Tasting Menu – $75

Reserve a Table

 

First Course (Soup)

 

Local Seasonal Soup

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Second Course (select one)

 

Local Mesclun Greens, House made Giardiniera, Oven Cured Tomatoes, Thistle Hill Farm Tarentaise Cheese, Toasted Walnuts (GF,V)

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Grilled Canadian Sea Scallops, Citrus Braised Pork Belly, Rosemary Burnt Oranges, Bourbon Glazed Cranberries, Microgreens (DF,GF)

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Winter Spring Rolls, Maine Grown Tofu, Carrots, Parsnips, Kale, Bing Cherries, Candied Ginger Rutabaga, Ginger Hoisin, Sweet Chili Reduction (DF,V,Ⓥ)

Intermezzo

 

Chilled Citrus Salad, Sea Salt, Candied Ginger

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Entrée Course (select one)

 

Coffee Black Pepper Grilled Short Ribs, NH Mushroom Demi (DF,GF)

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Maple Leaf Farm Duck Breast, Five Spice Aubergine Sauce (DF,GF,V,Ⓥ)

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Saku Tuna, Winter Greens Salsa Verde (DF,GF)

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Icelandic Cod, Kombu Beurre Blanc (GF,V)

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Arborio Crispy Celeriac Steak, Onion Fettuccine, Sundried Tomato Aioli, Balsamic Reduction, Olive Parsley Tapenade (GF,V)

(Vegetarian)

 

Dessert

 

Chocolate Ganache Cake, Brandy Cherry Syrup, Crème Fraîche Cream, Toasted Hazelnuts (GF,V)

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Key:  GF = gluten free, DF = dairy free, V = vegetarian, Ⓥ = vegan

*Note: Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Reserve a Table   or Call 603-873-4833