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THE BOAR’S HEAD<br />
Old Mill Room | Fall Dinner <strong>Menu</strong><br />
BEGINNINGS<br />
Starr Hill Amber Steamed Mussels<br />
Blue cheese, Peas, Lobster Cream Sauce<br />
Cucumber Crab Cannelloni-g<br />
Citrus Gelee, Soy yogurt, Tobiko<br />
Pan Seared Foie Gras<br />
Blueberry Sweet Potato Waffle, Bourbon Truffle Butter, Maple Jus<br />
Ahi Tuna Crudo<br />
Crispy Virginia Ham, Pineapple, Shaved Jalapenos,<br />
Cajun Fried Quail<br />
Pickled Quail Eggs, Red Bean Wild Rice Stuffing,<br />
Buttermilk Biscuit, Sauce Cheron<br />
SECONDS<br />
Lobster Bisque<br />
Candied Leeks<br />
Celery Root Parsnip Soup<br />
Pomegranate, Maple Rye Bread Crouton<br />
Mill Room Salad<br />
Organic Field Greens, Sliced Strawberries, Candied Walnuts, Herbed Goat Cheese, Sherry Vinaigrette<br />
Petite Romaine Salad<br />
Caesar Dressing, Black Pepper Corn Bread Crouton<br />
Parmesan Basket, Deviled Egg, Roasted Garlic Ice Cream<br />
Arugula Poached Pear Salad<br />
Pomegranate Port Wine Poached Pears, Goat Cheese<br />
MAIN<br />
Sage Butternut Squash Ravioli<br />
Spiced Pumpkin Seeds, Grilled Radicchio, Fontina Cheese Sauce<br />
Pan Roasted Rock Fish-g<br />
Fennel Onion Endive Ragout, Orange Bouillabaisse Sauce
Atlantic Seared Salmon-g<br />
Andouille Okra Sweet Potato Succotash<br />
Lemon Beurre Blanc Salmon Caviar Salmon Chips<br />
Saffron Butter Poached Halibut-g<br />
Vanilla Carrot Ribbons, Braised Cipollini Onions<br />
Thyme Infused Pea Broth, Pea Tendrils<br />
Herb Roasted Polyface Farms Chicken Roulade<br />
Truffle Confit Chicken Stuffing, Braised Collards<br />
AM FOG Mushroom Madiera Cream Sauce<br />
Dry Rub Grilled Strip Steak-g<br />
or<br />
Dry Rub Grilled Filet of Beef<br />
Butter Beans, Purple Potato and Roasted Pepper<br />
Chimichurri, Mango BBQ Jus, Cotija Cheese<br />
Prosciutto Wrapped Pork Tenderloin-g<br />
Cocoa Bean Marinade, Smoked Gouda cheese Grits<br />
Braised Cabbage, Local Apple Cider Jus<br />
Pan Seared Moroccan Lamb Loin<br />
Toasted Pine Nut Dried Cherry Cous Cous<br />
Cucumber Mint Yogurt<br />
g- Gluten Free<br />
--<br />
Restaurant Chef<br />
Executive Chef<br />
Derek Rosen<br />
Bill Justus<br />
The <strong>Boar's</strong> <strong>Head</strong> uses local vendors whenever possible to promote our farm-to-table initiative. Last winter<br />
we entered into a partnership with Morven Farm to use their produce in many of our selections. All seafood<br />
served has been harvested in a sustainable manner. Consuming raw and undercooked meats, poultry,<br />
shellfish or eggs increases your risk of food borne illness especially if you have certain medical conditions.
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