OUR 2017 MENUS


                

Wine Pairing Dinner Menu

October 26th, 2017


First Course
Soup:
acorn squash with crab, presented in a sugar pie pumpkin

Second Course
Choice of Small Plate:

Duck & Apple Spring Rolls
served over a butternut squash cream

Sweet Potato Gnocchi
toasted in a sage butter, topped with toasted pepita seeds

Third Course
Choice of Entrée:

Stuffed Pork Loin
pork loin stuffed with apples, cranberries and walnuts, served with sweet mashed potatoes and an apple gastrique

Fall Chicken Cassoulet
white beans, squash, sage, baked with a crumb crust

Hawaiian Grilled Opah
moonfish over braised winter greens over smoky bacon grits

Fourth Course
Fall Tart
apple, pear, and cranberry tart with a cheddar crumb crust

 

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