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