First

Salmon Rilletes 20

Smoked Roe | Fines Herbs | Pommes Gaufrette

Goldener Hirsch Cheese Fondue 46

Traditional Accompaniments

Meat & Cheese Board 30

Local Cheeses | Cured Meats | House Preserves

Warm Kusshi Oysters 25

Champagne | Caviar | Leeks

Smoked Short Rib 21

Apple Mostarda | Leek | Piquello Pepper

Second

Roasted Pumpkin Bisque 14

Spiced Pumpkin Seeds | Solara | Mascarpone

Celery Root Soup 18

Winter Truffle | Peekytoe Crab | Bacon | Pear

Warm Mushroom Salad 16

Eden Chevre  | Bacon | Hazelnuts

Green Salad 15

Red Pear | Parmesan | Cabernet Vinaigrette

Beet Salad 14

French Feta | Fennel | Marcona Almonds | White Balsamic Vinaigrette

Main

Pork Tomahawk Chop* 38

Brussels Sprouts | Crispy Cheddar Grits | Apple & Hazelnut

Local Lamb Loin* 39

JR Potatoes | Caramelized Squash | Mint | Pomegranate

Joyce Farms Duck Trio 37

White Beans | Turnips | Red Currants

Maine Diver Scallops* 39

Parsnips | Puffed Quinoa | Gala Apple | Cauliflower | Bacon Jam

American Wagyu Rib Eye* 55

Crispy Fingerlings | Glazed Carrots | Bernaise & Soubise

Wiener Schnitzel 47

 Dill Spaetzel | Choucroute | Huckleberry Buerre Blanc | Cranberry

Mediterranean Sea Bream 42

Fennel & Salsify | Braised Escarole | Black Olive Tapenade

Pumpkin “Risotto”

  Root Vegetables| Upland Cress | Pomegranate Pistou

Ryan BurnhamExecutive Chef
Dylan BrownSous Chef

The Goldener Hirsch Inn is committed to supporting local, organic and sustainable farming practices. A 20% gratuity may be added to parties of eight or more.

Reservations

Call us at (800) 252-3373 to make a reservation

OR