Beginnings

Curried Saffron Vegetable Rolls

Goose Liver Mousse with Great Hill Blue

Cucumber Water

Course One

Goose Consommé with Tomato and Chervil Borage Sauce

Course Two

Roasted Garlic Soup with Sage Butter

Course Three

A Taste of the Garden: Cucumbers, Carrots, Broccoli, Corn, and
Melon with Herbs, Beet, and Vanilla Shallots

Course Four

Vegetable Agnolotti with Chanterelle Mushrooms and a Sweet
Vermouth Sauce

Course Five

Roast Goose with Confit, Green Beans, and Potatoes    

Course Six

Goat Cheese and Rhubarb Mousse and Blueberry Sorbet with
Honey Yogurt

Treats
 

Above: Lobster with Honey Beet Glaze