Celebrate the Autumn Harvest

Contemporary fall cuisine featuring fresh products from local farms and businesses.

Three Courses

 Salad:

Baby Greens, Frisse’ and Pear Salad with Heart Song Farm Cheddesque, roasted beets, praline pecans and a cranberry honey dressing

 Choice of Entrée:

 Zinfandel Braised Wolfe’s Neck Farm Brisket of Beef 
 caramelized pearl onion and dried Apricot Jus, grilled cabbage, roasted garlic mashed potatoes

 Pan Seared Local Diver Scallops with Butternut Squash Ravioli
 shitake amaretto cream, fried sage

 Walnut Encrusted Kellie Brook Farm Chicken Breasts
butternut puree, braised cinnamon apples, grilled Heart Song Farm Gardian Chevre, wild mushroom risotto

  Maple Brined Kellie Brook Farm Pork Medallions
 pumpkin pine nut risotto, wilted baby spinach, hard cider shallot gastrique.

Dessert