First Course Salad of Frisee and Local Pears, Tea Smoked Cashew Cheese, Crispy Shallots, Sherry Shallot Vinaigrette Or Chestnut Honey Caramelized Endive and Figs, Pickled Beet Crème Fraiche, and Walnut Galette Second Course Delicata Squash Bisque with Fall Spices,...
Continue reading »
