october 14TH through november 30th

Taste of the season

three Course Prix fixe | 45

First Course

Choice of

Butternut Squash Soup

Spring Mix | grape tomatoes, dried cranberries, sunflower seeds and a citrus vinaigrette

Caesar | romaine lettuce, croutons, parmesan cheese, caesar dressing and anchovy

Second Course

Choice of

pork tenderloin | green apples, dried cranberries, honey balsamic glaze, asparagus and sweet potato mash

grilled salmon | brushed with honey bbq sauce, served with sweet corn risotto

ENHANCEMENTS | +20

8OZ FILET MIGNON | truffle mushrooms and sweet potato mash

veal chop | gorgonzola crust and honey balsamic glaze

Sea Bass | lemon cream sauce and sweet pea risotto

Third Course

choice of

Pumpkin Cheescakes

Bourbon Fig Bread Pudding