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







