Appetizer

• Raspberry-merlot Gelee
  chevre & caraway cheese ball with hazelnuts, caprese polenta, croccantini

Soup

• Roasted Butternut Squash
  with cilantro-lime cream, smoked paprika

Salad

• Wedge Salad
  iceberg wedge with house-made bleu cheese dressing, bleu cheese crumble, pancetta, red onion, toasted almonds

Entrees

• Hand-cut Beef Tenderloin
  topped with a demi glace and sautéed shitake and oyster, with creamy root vegetable “smash”, seasonal vegetables

• Apple-ginger-glazed Halibut
  with pineapple balsamic reduction, himalayan pink sticky rice-caramelized onion cakes and cucumber-pepper slaw

• Stuffed Acorn squash
  acorn squash stuffed with sautéed shitake and oyster mushroom, onions, peppers, fresh basil, farro and lemon in a rich vegetable broth

Menu Enhancements

• additional ways to enliven your entrée
• Bleu Cheese$5.00
  as side of bleu cheese to add to any entrée

• Surf And turf$25.00
  add a 6oz north atlantic lobster tail to your hand-cut tenderlion steak or other entrée

• Basket Of Fresh Bread$4.50
  served with three flavors of whipped butter. order anytime during your meal

Dessert

• Chocoate Mousse Dome
  chocolate mousse dome served on a sugar cookie with ghirardelli chocolate sauce and white chocolate sticks