Local Hudson River Valley Artisan Cheese Plate, Salmon Gravlax With Golden Beets And Creme Fraiche, Foie Gras Terrine With Honeycrisp Apple Chips And Palm-sugar Gastrique, Maryland Blue Crab Cake With Sweet Shallots And Remoulade, Vegetable Consomme With Peas And Mushroom Dumpling, Crawfish Bisque With Chive And Creme Fraiche, Iceberg Wedge With Roasted Tomatoes, Pumpkin Seeds, And Blue-cheese Dressing, Celery Root And Endive Salad With Toasted Walnuts And Apple-cider Vinaigrette, Smoked Duck Breast With Fall Squash And Walnut Salad, Marinated Calamari Salad With White Beans And Sherry...
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