Chef's dinning sample:
LOCAL HEIRLOOM BEET SALAD
parmesan dressing, zinfandel reduction and field arugula
SWEET BRIAR FARMS PORK IN TWO STYLES
porchetta and shoulder confit, yellowfoot chanterelles, haricots verts,
yukon gold potatoes and rosemary jus
COMTE ST. ANTOINE
franche-comte, france - raw cow’s milk
CHOCOLATE AND AMARENA CHERRY TORTE
crème fraîche ice cream
50.00 per person
Make reservations online at OpenTable.com
Source: the Bluehour website
