Bison Tenderloin Kabocha Squash, Brussels Sprouts, Dates, Spiced Pecans

Ice Cream and Sorbet Chef's Selection of Seasonal Favorites

*This is a switch up of a dish we have had on the menu for the past year or so. We typically do a tasting of 3 sorbets and 2 ice creams in little glasses with spoons. After getting our hands on a waffle cone maker we decided to switch it up this spring and summer with some waffle cones.

Poussin Truffle Farce, Morel Mushrooms, Spring Garlic Dumplings, Peas, Sherry Cream

* Love this dish! We take local poussin out of Ohio and completely remove the skin. We then remove the breasts and thighs from the bird and make a truffle farce out of the dark meat. The breast then gets stuffed with the farce and wrapped back up in the chicken skin using transglutaminance to glue it together. We then wrap it in plastic to create a cylinder and cuvee it for one hour. When the chicken is finished being cuveed we then deep fry it until it is super crispy an slice it. Its served with morel mushrooms, spring peas, sherry cream sauce and these great little dumplings made from a puree of spring garlic from the Chef's Garden. We finish the dish up with garlic salt, black pepper and gold and green pea tendrils.