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APPETIZER
Friseé Salad
Roasted Gold, Red And Chioggia Beets, Herbed Goat Cheese Mousse, Toasted Walnuts

SOUP
Caramelized Carrot And Sweet Potato Bisque
with Fennel Chip

MAIN COURSE Choice Of:

Dry-Aged Flat Iron Steak
Red Wine-Black Tellicherry Peppercorn Butter, Roasted Fingerling Potatoes, Broccolini

Miso-Ginger Glazed Mahi-Mahi
Wild Rice with Scallion, and Mixed Sweet Bell Peppers, Lemongrass Butter, Sesame Cucumber Salad

Gorgonzola And Pear Ravioli (vegetarian)
Ruby Port Cream Sauce, Toasted Walnuts, Beet Crinkle

Spaghetti Squash Napoleon (vegan)
Wild Mushroom And Red Lentil Ragout, Roasted Butternut Squash Sauce, Parsnip Crisp

DESSERT
Chocolate Truffon
Raspberry Coulis, Dark Chocolate Wafer