Field Green Salad
Grilled Apple, Hazelnuts, Chevre

Kabocha Squash Soup
Pepitas, Crème Fraiche

Seared Day Boat Scallops
Celery Root Puree, Black Pepper Buerre Blanc,
Pomegranate Salsa Verde 

Roast Turkey
Brown Butter Gravy, Roasted Sweet Potato and Herb Stuffing, Whipped Potatoes, Fall Vegetables and Tangerine-Cranberry Relish

Tenderloin of Beef
Spinach Mashed potatoes, Wild Mushroom Ragout

Wild Salmon Filet
Herb Mashed Potatoes, Tomato and Shallot Compote and Haricot Vert

Brown Sugar and Butternut Squash Risotto
Crispy Sage and Grana Padana 

Caramel Apple Tart

Pumpkin Cheesecake

Chocolate Pot du Crème

$55

Executive Chef Jacob Moss 
Executive Chef Maegen Loring