CHEF'S CORNER

Baked St. Em Chef Michael Navarrete Cafe Luxembourg Spoonwood Cabin St. Em with persimmon puree and toasted country bread	Ricotta Pancakes Chef Michael Navarrete Cafe Luxembourg Spoonwood Cabin honeyed fromage blanc with fresh berries	Polenta Chef Michael Navarrete Cafe Luxembourg wild mushrooms, charred onions, tomato fondue and Spoonwood Cabin Feta
Baby Beet Salad Executive Chef Vincent Nargi The Odeon with arugula, fennel, Spoonwood Cabin raw cow's milk Feta and blood orange vinaigrette	Vanilla Mousse Pastry Chef Leigh Friend Casellula Spoonwood Cabin Fromage Blanc vanilla mousse / cranberry-kumquat sherbet	Fromage Blanc Mousse Pastry Chef Leigh Friend Casellula Spoonwood Cabin Fromage Blanc mousse with maple, candied pear and salted almond ice cream
Grilled Cheese Chef Aaron Mitchell Patrick Cask & Kiln Spoonwood Cabin St. Em "Grilled Cheese" with truffled pears and endive	Cheese Plate Selections Chef Megan Johnson Casellula Cuvette, Spoonwood Cabin / Jacksonville, Vermont / Raw Cow / Yeasty. Fudgy. Briny.	Volcano Chef Peter Wallace Folly Wild Jacksonville oyster mushroom and caramelized onion "Volcano" with Spoonwood Cabin Fromage Blanc
Peter's Croustada Chef Peter Wallace Folly Savory croustada with roasted tomatoes, Spoonwood Cabin Fromage Blanc and arugula

Baked St. Em