Passamaquoddy Bay Crab cake And tomato consommé
Saffron basil aioli

Bison and crispy asparagus carpaccio
Heirloom tomato preserves

Roasted guinea hen
Mushroom duxelle and leek sabayon
Foie gras ravioli, spring vegetables
Double smoked bacon and shallot jus

Warm goat cheese in hazelnut crust
Tender greens, apple balsamic vinaigrette

Dark chocolate chiffon cake
Bitter caramel mousse
Hazelnut brittle ice cream