The Guest Chef's Table at Chaumette

Chef Patrick McElroy has curated a menu that has been thoughtfully crafted to highlight the freshest locally sourced ingredients, paired perfectly with a hand-selected flight of our Chaumette's wines. Each course is inspired by what’s growing in our region right now, creating a true farm-to-table experience.

-THE MENU -

Tray Passed Appetizers + Welcome Drink

English Pea Poppers

english pea “soup” & crispy chorizo

Mushroom Larb Boa Bun

mint, shaved shallots, peanuts & red curry sauce

Dinner Service + Wine Pairings

Tomato Salad

heirloom tomatoes, whipped black pepper ricotta, toasted pistachios, citrus-chive vinaigrette & pomegranate molasses

Salmon Crudo

citrus cured salmon, coconut-miso-cilantro broth, & shaved fennel

Potato Bravas

smoked paprika aioli

Z’aatar Roasted Brussel Sprouts

roasted pinenut & parsley

Smoked Strip Loin

parsley & pepper chimmi

Eppi Bread

sundried tomato & basil butter

Dessert + Wine Pairing

Smoked S'mores

coffee bourbon chocolate ganache, hazelnut graham crumble, & salted caramel toasted marshmallow cream.