It’s our birthday, let’s celebrate!
Chefs Table
Tues. July 18, 2023
Dining available by reservation only // up to 12 guests per seating
5:30pm (doors open at 5pm) *sold out
7pm (doors open at 6:30) *sold out
Included // Five course meal with two drink pairings
$125/per person plus gratuity and tax
+$25 to enjoy additional wine pairing courses
On this day, we will be open for normal lunch service 11:30am - 4pm.
The restaurant will then close for the evening and be open for Chefs Table guests only at the scheduled seating times.
Despite Sumneytown Hotel dating back 261 years, this is OUR 1st birthday!
One year for us means; growth, learning, ouch points, laughing to tears, new friendships, over 22464 guests, 904 cheesesteak sandwiches….(yes, we like to nerd out on our reports)….the list goes on. To our community, thank you for standing WITH us. We can not wait for all this next year will bring.
As part of our 1st Birthday Celebration, we are digging into our roots with a unique five course Chefs Table experience on Tuesday July 18, 2023.
This intimate event is designed to stretch our creative legs while nodding to rustic and old world inspiration. Led by Head Chef Nydia Fornelos in collaboration with Sous Chef Alexander Ramos-Putnam, guests will connect to family & cultural traditions through our folk inspired cuisine where you will experience earthy, exciting, & inviting flavors for all the senses.
It is our mission to be a destination for excellence in hospitality which at its center is people, artistry, and generosity.
1st Birthday
Chefs Table Menu //
folk food
Details subject to change at Chef’s discretion.
Head Chef Nydia Fornelos
Sous Chef Alexander Ramos-Putnam
Wine Selections Jamie Shaw & Jessica Mitcham
FIRST COURSE
Smoked Salmon Mousse / Heirloom Tomatoes / Fresh Farmer's Cheese / Apple Butter / Toasted Hazelnuts / Herb Gel / Shallots Meyer Lemon Vinaigrette
WINE PAIRING
Folie a Deux Chardonnay (Russian River Valley, CA) slight nutty & oaky notes.
SECOND COURSE
Prosciutto wrapped Quail / Fondant Potatoes / Baby Carrots / Pearl Onions /
Red Wine Balsamic Sauce
WINE PAIRING
Finca Nueva Rosato (Rioja, Spain) earthy, a level of unctuousness, red fruit notes, nice acidity on the finish
THIRD COURSE
Rabbit Roulade of Gruyere and Organic Greens / Celeriac Puree / Quail Egg / Micro Basil
WINE PAIRING
Bieler Pere et Fils ‘La Jassine’ (Cotes du Rhone Villages, France) 60% grenache, 40% syrah raspberry, black cherry, tobacco & chocolate, soft tannin on the finish
FOURTH COURSE
Coffee Crusted Elk Loin / Roasted Cayenne Peppers / Allspice Tuile / Coffee BBQ Sauce
WINE PAIRING
Finca Nueva Tempranillo Reserve (Rioja, Spain) blackberry, cherry, violet, & dark chocolate with substantial tannins that drop to a black cherry & savory finish
DESSERT COURSE
Smore's Whoopie Pie/ Chocolate Ganache / Graham Cracker Cake / Marshmallow Cream
WINE PAIRING
Taylor Fladgate Fine Tawny Port (Douro Valley Porto) figs and prunes with butterscotch notes, & aromas of nuts & baking spices