jan and chris girouard

Chef Hope Egan, Hope's Table

Menu

Passed Hors d’oeuvres
Endive with Smoke Salmon and Lemon Cream
Fried Olive with House-made Lamb Sausage and Aioli

Second Course
Lobster Ravioli with Vanilla Bean Butter

Third Course
Baby Spinach Salad with Chevre, Pancetta, Beluga Lentils, and Carmelized Onion Vinaigrette

Fourth Course
Braised Short Rib with Butternut Squash Risotto, Swiss Chard, and Port Wine Reduction and Fried Sage

Fifth Course
Balsamic Poached Pears with Ginger Gelato and Mascarpone