Salad:
Caesar Salad
Romaine hearts, parmesan, olive oil croutons and lemon
Entree Choices:
Local IPA Braised Beef Short Rib
served with celery root potato puree and fresh seasonal vegetables
Seared Free Range Chicken Breast
served with potato puree, roasted eggplant and squash compote, sauce diable
Ratatouille Stuffed Bell Pepper over Quinoa (vegetarian option)
includes Chef's selection of starch and fresh seasonal vegetables
Dessert:
Martini Pyramid
with raspberry and Tahitian vanilla anglaise
Spiced Deconstructed Pumpkin Creme Brulee
with caramel apple compote and Himalayan sea salted caramel