Dinner
Our ever-evolving menus are guided by the rhythm of our four-seasons farm, shifting thoughtfully as new harvests come into focus. Offerings may naturally vary as the land continually reveals something new.
We are pleased to accommodate all dietary needs, including kosher requests. To ensure we can prepare each meal with the appropriate care and sourcing, please share any specific requirements at least one week before your stay by emailing wff.itinerarydesigner@auberge.com.
To Begin
- whipped butter, sea salt
- shaved perigord truffle, chives
- seasonal squash, our sorrel, walnut, sage
- farm spinach, pecorino romano
- our turnip purée, wild mushroom broth, toasted hazelnut, coffee
Small Dishes
- farm egg, capers, chives, charred sourdough
- farm gem, lemon oil, tumbleweed cheddar, fine herbs
- farm beets, fennel, cashew, cabernet vinaigrette
- peppadew purée, chermoula, everything spice
- our pea tendril pesto, whipped ricotta, pecorino
Main Fare
- sweet pea purée, charred leek, mint
- blood orange, braised fennel, citrus butter
- tarragon tallow, black butter potatoes
- charred gem, gremolata, kalamata jus
- truffle foie mousse, broccolini, cabernet jus
- turnip, sunflower crumble, duck fat jus
- tarragon tallow, braised farm greens
grilled over the open fire | serves 2
Accompaniments
- smoked bacon
- asian pear
- hot honey, whipped feta
- local harvest moon
Sweets
- praline ice cream, frangelico hot fudge, caramelized hazelnut
- stewed strawberries, oat clusters
- citrus curd, toasted meringue
- rosemary orange shortbread
Coffee & Tea
- organic ten mushroom blend
- turmeric, ginger, cinnamon, coconut
- whole, skim, half & half, almond, soy, oat
For Littles
- rigatoni, parmesan
- rigatoni, parmesan
- grilled farm vegetables
- french fries
- cheddar, french fries
- cheddar, french fries
Menus are accompanied by a considered wine list that uniquely places farming practices at the forefront, spotlighting stalwarts of the Old and New Worlds alongside exciting new vintners. Seasonal cocktails are simple and classic, making the most of the surrounding gardens to incorporate unexpected infusions, tinctures, and flavors.
