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Pumpkin Pheasant Bisque
Fire Braised Iberico Pork Flank chili charred cabbage drizzled with a plum BBQ sauce
Apple wood smoked turkey breast with a cranberry pan sauce on a bed of sourdough sage stuffing
Gnocchi tossed in a butternut squash sauce finished with butter poached langoustines
Braised beef short rib with wild mushroom brandy sauce and roasted root vegatables
Pan seared steel head trout with a orange beurre blanc and chili oil placed atop a warm kale salad
Salted Caramel ice cream topped w/a warm apple compote and candied oats