Blue Hill at Stone Barns

Amuses bouche: smoked kale; sweet potato chip with sage; potato and egg with a slice of coppa; mini beet burger; lomo and finocchiona; smoked trout with pork snout, sweet pea shoots, and pine nuts.

First course: hake with Maine seafood broth and celery.

Second course: poached egg with quinoa and trumpet mushrooms.

Main course: venison served as slices of breast, sausage and heart with brown lentil and spinach.

Cheese course: soft Vermont cow cheese with espresso marshmellow, and semi-soft Vermont sheep cheese with quince paste.

Dessert: goat cheese dumpling with caramel and apples served with coffee ice cream.

Decaf coffee.