Fall/Winter

SALAD COURSE… your choice of one

BALSAMIC FIG SALAD
baby arugula, red bell peppers, thinly sliced fennel, radish, and toasted hazelnuts on a bed of Aquaponics green oak lettuce drizzled with balsamic fig vinaigrette,

HARICOT VERT & PEACH SALAD BABY
field greens, crisp haricot verts, air dried peaches, toasted almond slivers, blue cheese, and sun-dried tomatoes on a bed of Aquaponics green oak lettuce with citrus vinaigrette

WALNUT CHERRY SALAD WITH GOAT CHEESE
organic baby arugula, dried cherries, toasted walnuts, and goat cheese, on a bed of Aquaponics green oak lettuce

Includes freshly baked bread and butter

ENTRÉE COURSE…

CHICKEN ENTREE
roasted chef’s cut chicken breast & garlic and spices, artichoke Manchego gratin, and sautéed haricot verts

BEEF & CHICKEN DUAL ENTREE
roasted tenderloin of beef filet & sweet onion confit, mushroom, sun dried tomato and chèvre stuffed skin-on chicken breast & rosemary au jus served with citrus and herb fried new potatoes and sautéed spinach with fresh nutmeg

BEEF & FISH DUAL ENTREE
grilled New York strip beef filet & gorgonzola cheese, semolina seared salmon & white wine butter sauce served with charred butternut squash risotto and string bean sauté

BEEF & CRAB DUAL ENTREE
char-grilled beef + jumbo lump crab sautéed served with potatoes duchess and grilled asparagus

DESSERT COURSE… your choice of one

BUTTERNUT SQUASH & CARDAMOM TART
with whipped crème fraiche presented in a butter tart shell

MASCARPONE COCOA MOUSSE
with fresh berries, cinnamon whipped cream & a chocolate dipped almond biscotti

CLASSIC CHEESECAKE
with butter pecan sauce & broken dessert cone garnish

WARM PEACHES & CREAM BREAD PUDDING
with High Road Craft Vanilla Fleur De Sel ice cream, Brown Sugar Streusel chocolate

Regular & Decaf Coffee Shall Be Offered Tableside For Served Dinners.