
First Course
Pumpkin-Maple bisque GF
Beets and squash salad with goat cheese GF
Slow roasted beets, butternut squash, toasted pumpkin seeds, arugula
Caesar salad
Romaine hearts, Radicchio, Parmesan, croutons, hard-boiled egg, lemon anchovy vinaigrette
Faux-gras terrine
Duck liver paté, served with fruit chutney, cornichon, crispy baguette, frisée
Shrimp beignets, remoulade aioli
Entrees
Slow-roasted organic turkey “Dodine”
Cornbread & confit meat stuffed turkey breast roulade
Pommes puree, braised kale with bacon, cranberry chutney and traditional gravy
Angus beef boneless short ribs “Pot Roast”, braised in red wine-rosemary sauce GF Parsnips puree, kale, carrots & cipoline
Porchetta of local pork (VA), Cider mustard sauce GF Duck-fat roasted sweet potatoes, roasted cipoline and Brussels sprouts
Seared New England Sea scallops and Maine Lobster GF Saffron-lobster risotto, roasted fennel, spinach
Desserts
Artisanal cheese trio
(Add Cheese as an additional Course before dessert, suppl. $13)
Apple cake
Bourbon praline pecan sauce, Vanilla bean ice cream, crème chiboust
Pumpkin Pie Tart
Crème Chantilly, Pumpkin tuile, Cinnamon ice cream
Coulant au Chocolat
Warm Valrhona Manjari truffle center cake, Raspberries, Raspberry coulis, Chocolate ice cream
Chef / Owners Christophe & Michelle Poteaux

Images courtesy of Bastille
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@oldtownpost | @oldtownhost | @miles22314
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