25th ANNIVERSARY MENU
COURSE ONE
Wild Mushroom Escabeche, Cured Chinese Cabbage, Staghorn Sumac Crème Fraiche, Taro Chips with Fennel Salt
CHEF: Dimitrios Menagias, City Beer Hall
WINE: Perle, Weis Vineyards

COURSE TWO
Watermelon Gazpacho
CHEF: Ric Orlando, New World Bistro Bar
WINE: Gewurtztraminer, Buttonwood Grove Winery

COURSE THREE
Autumn Harvest Root Vegetable Strudel, Herb Chevre Mousse, Pickled Beet and Fennel Salad with a Roasted Heirloom Tomato Aioli
CHEF: Jose Arteche, Shogun
WINE: 2017 Chardonnay, Hermann Wiemer

COURSE FOUR
Pan-Seared Arctic Char, Cauliflower Leek Pottage, Late Summer Tomato Buerre Blanc, Crisp Parsnip Ribbons
CHEF: Andrew Hurd, Collar City Catering
WINE: Gruner Veltliner, Dr. Konstantin Frank Wineries

COURSE FIVE
Spice Rubbed Pork Loin, Shaved Brussels Sprouts, Apple Jam with a New York Cheddar Fonduta
CHEF: Michael Hall, The Glen Sanders Mansion
WINE: Reserve Gamay Noir, Whitecliff Vineyard & Winery

COURSE SIX
Pear Frangipane Galette with a White Chocolate Macadamia Cookie Crumble and Ginger Ice Cream
CHEF: Bryan Connor, Bard and Baker Board Game Cafe
WINE: Vidal Ice, Lamoreaux Landing Wine Cellars

Tastings Provided By:
Buttonwood Grove Winery
Cabot Creamery Co-operative
The Crisp Cannoli
Debbie’s Kitchen
Dinosaur BBQ
Dr. Konstantin Frank Wineries
Dunning Street Station
El Mariachi Mexican Restaurant
The Glen Sanders Mansion
Harvey’s Restaurant & Bar
Hermann Wiemer
Lamoreaux Landing Wine Cellars
R & G Cheese Makers
Saratoga Courage Distillery
Weis Vineyards
Wellington’s
Whitecliff Vineyard & Winery