Dinner

Lil's Baguette with Whipped Butter and Maldon Sea Salt  
Three Charm's Chevre with Heriloom Squash, Apples, Honey, and Sumac
Jonah Crab in Soubise with Endive, Celery, and Dill
Fromage Blanc Filled Agnolotti Pasta with Preserved Red Pepper, Fried Garlic, and Parmesan 
Vol-au-vent filled with Chicken, Parsnips, Veloute, and Frisee  
Green Salad with Radish, Bayley Hazen Blue, and Cucumbers 
Swell Oysters on the Half Shell with Mignonette

Duck Confit with Parisian Gnocchi, Leeks, and Red Wine Sauce  
Steak Frites - Grilled Hanger Steak with Frites, Brandy Jus, and Salad Greens  
Grilled Monk Fish with Caramelized Onion Fumet, Carrots, Potatoes, and Smoked Eel Butter
Mushroom Tartlet in Potato Shell with Butternut, Sherry, and Brussels  
Pan Roasted Pork Chop with Celeriac Lyonnaise, Kale, and Mustard Sauce

Enna Chocolate Souffle with Vanilla Crème Anglaise  
Charlotte Parisienne with Quince and Ginger Bavarian Cream
Local "Brieish" soft cheese with Seaonal Preserve 
Maggie's Round with Sweet Mustard 
Bayley Hazen Blue with Portsmouth Honey