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Our menu at AG is constantly changing as ingredients go in and out of season. The following is an example of a tasting menu from early fall.

Amuse Bouche
~
Foie Gras Terrine Quince compote, Toasted brioche
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Braised Pork Belly Root vegetable cassoulet
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Atlantic Halibut Foraged beets, Cauliflower veloute
~
Stuffed Rabbit Saddle Chorizo, sweetbreads, Grain mustard jus
~
Artesian cheese Honeycomb, chutney

The tasting menu can also be paired with wine carefully selected to compliment each course.