Sautéed locally foraged wild mushrooms with cracked pepper-sherry Béchamel served atop fresh grilled Village Baker Striata bread
19.00
French Onion Soup
Caramelized onions deglazed with Isabela's cream, sherry and house made veal stock with fresh herbs. Finished with Village Baker crostini, broiled gruyère and crispy leeks
14.00
Two Bone Elk Rack
Glazed with balsamic and fig, served with charred leek purée and roasted butternut squash