Salads

• Spinach Salad with Apple Wood Smoked Bacon Vinaigrette and Blue Cheese
• Bibb Lettuce Salad with Roasted Beets, Fennel and Candied Shallot Vinaigrette
• Mixed Green Salad with Spiced Walnuts, Honeycrisp Apples, Celery Leaves and Apple Cider Dressing (Updated Waldorf salad)
• Mixed Greens with Honey-Cilantro Dressing, Shaved Manchego Cheese and a Panko-Crusted Tomato Stuffed with Goat Cheese
• Baby Spinach Salad with Creamy Tarragon Dressing, Crispy Fried Artichokes, Olives and Lemons

Entrees

• Roasted Salmon with Pinot Noir Sauce, Scallions and Mashed Potatoes
• Beef Tenderloin with Potato Gnocchi, Spinach, Pine Nuts and Gorgonzola Cream Sauce
• Whole-Roasted, Peppercorn-Crusted Beef Tenderloin with Three Sauces: Salsa Verde, Green Peppercorn-Dijon Sauce, Horseradish Crème Fraîche. (Served with garlic & thyme roasted potatoes and grilled vegetables.)
• Rack of Lamb with Autumn Panzanella Salad (Wild mushrooms, arugula, parmesan, roasted garlic croutons, fresh herbs, celery and caramelized onion vinaigrette)
• Rack of Lamb with Herb Jus and Goat Cheese-Eggplant “Lasagna”
• Almond-Crusted Chicken Breast with Sautéed Spinach, Roasted New Potatoes and Citrus Vinaigrette
• Grilled Duck Breast with Sourdough Bread Stuffing, Apple & Sweet Potato Puree and Sun Dried Cherry Sauce

Desserts

• Caramel Custard Tart with Chocolate Glaze and Praline Whipped Cream
• “Coffee and Doughnuts” (Old Fashioned Buttermilk Doughnut Bread Pudding with Espresso Whipped Cream)
• Crepes with Caramel Gelato and Chocolate Sauce
• Chocolate Terrine with Crème Anglaise and Toasted Pistachios
• Molten Chocolate Truffle Cake with Hazelnut Gelato
• Warm Apple Blueberry Cake with Hot Cream Sauce
• Bittersweet Chocolate Cake with Caramel Corn Ice Cream and Caramel Sauce