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Salad

Harvest Salad – roasted butternut and spaghetti squash, mixed greens, lightly pickled shaved fennel, toasted pumpkin seeds, apple vinaigrette

Main Course

Braised Short Rib – tender beef short rib, red wine demi glacé, garlic mashed potatoes, roasted heirloom carrots and broccolini

Vegetarian Option

Roasted Mushroom Risotto – rich and creamy Arborio rice, grilled rosemary button and Portobello mushrooms, basil herb oil

Dessert

“Blueberry Cheesecake” - vanilla cream cheese mousse, ginger graham cracker crumble, lemon macerated blueberries

*Dairy-free and vegan preparations available