April 15, 2026 Bramble & Hare
The very first spring goodies are here! We really should document each visit, instead of only a few. This is always an adventure.
Wow, picking out which dishes we wanted was not easy! Martin went with the Foie Gras, Heritage Port and Chocolate Hazelenut Budino. Bill did the Gnudi Bolognese, duck special and Mont Creme.
The back of the menu is interesting too.
The very start of dinner, the bread plate. This time foccacio, made with grain from the farm with butter and salt. Good thing they do good portion control, or this would have been the whole meal. Wow!, it was Good!
These two hares were right behind our table.
Martin’s Foie Gras, sitting on a biscuit made from their own grain, with the macerated Apples and Apple Butter. The tart apples complemented the super rich foie gras perfectly. Edible flowers topped the dish.
Bill says you can never go wrong with a Bolognese sauce and he’s right. The house made gnocchi really perfected the dish. It’s topped with a farm grown basil leaf, a really big one!
Tonight’s wine is a Pinot Grigio from Alois Lageder. They use animals to maintain the vineyard. Martin got some pineapple and other tropical fruits on the nose, very bright with good acid.
Here’s the sommelier’s description of the wine
Martin’s Heritage Pork on a bed of Polenta with a bit of Bordelaise sauce and again, topped with edible flowers. Wow! This was an amazing combination. The polenta was perfectly smooth and creamy, the pork was perfect and the sauce was really rich and intense.
Bill’s Duck Special. That’s a lot of duck! It was very tender, the sauce had a bit of heat to it, which Bill really liked.
The vegetables for the table. The heirloom carrots are surprisingly sweet and wow, they are CARROTS! The flavor is like no carrot you find in a supermarket.
Bill’s Mont Creme, the truffle honey went perfectly with all the various goodies. The soft cheese was actually a dessert cheese.
Martin’s Chocolate Hazelnut Budino, with the mascarpone chocolate mousse in an orange peel “cup”. The cherry coulis really worked with the mousse.