Appetizer
Short Rib Grilled Cheese – Melted brie, caramelized shallots, served with dill crème.
Salad
Endive & Radicchio Salad – Tossed with Caesar dressing, white anchovies, and dark rye croutons.
Entree
Filet Mignon – Served with fingerling potatoes, blackened Savoy cabbage, and classic béarnaise sauce.
Dessert
Filo Dough Apple Pie – Warm apple pie with cardamom ice cream and a honey drizzle.
Appetizer
Poached Pear Flat Bread – Topped with burrata cheese and parsley lemon zest.
Salad
Honeycrisp Salad – Baby kale, mâche, apple, shallots, blue cheese, and a maple vanilla vinaigrette.
Entree
Chicken Roulade – Filled with caramelized butternut squash, cranberry chutney, cider au jus, and served with honey glazed heirloom carrots and toasted pistachio.
Dessert
Pumpkin Whoopie Pies – Classic spiced pumpkin dessert with creamy filling.
Appetizer
Heirloom Tomato Tart – Fresh ricotta, basil, and premium olive oil.
Salad
Field of Greens – Baby hydroponic lettuces, fresh radish, corn, scallions, queso fresco, finished with a buttermilk dressing.
Entree
Wild King Salmon – Served with creamy corn custard and microgreens.
Dessert
Strawberries and Crème – Puff pastry layered with Madagascar vanilla mousse, fresh strawberries, and Chantilly cream.
