APPETIZERS

BUTTERNUT SQUASH SOUP
foie gras and sage croutons

SEARED DIVER SCALLOPS
mushrooms, asparagus, truffle viniagrette

SWEET AND SOUR RISOTTO
eggplant, tomato, peppers

BITTER GREEN SALAD WITH GRUYERE FONDUE
potatoes, bacon, apples and shiitakes

WARM PUMPKIN AND CORNBREAD PANZANELLA
parmesan, arugula and pomegranate vinaigrette

CHOPPED SALMON TARTAR
sesame chips, alfalfa sprouts, spicy mayo

ENTREES

RED WINE BRAISED LAMB SHANK
curried cous cous, melted tomato, roasted vegetables

OLIVE OIL BRAISED COD
shaved brussels, sweet potato puree, and pumpkin seed pesto

GRILLED NEW YORK STRIP
yukon golds, fennel and aioli with cabernet sauce

BUTTER BASTED ORGANIC TURKEY
sausage-cornbread stuffing with pan juices

CRISPY SAUTEED SKATEWING
butternut, creminis, piquillo peppers, buerre noir

VEGETABLES

CHIVE MASHED POTATOES

BRUSSELS SPROUTS WITH CANDIED PECANS

RED HOT RAPINI

BUTTERED SPAGHETTI SQUASH

CITRUS GLAZED CARROTS