Amuse
Butternut Squash Salad
Toasted pecan, honey, red onion, crumbled feta and fresh rosemary
Duo Entrée Plate
Braised Short Rib and Rosemary Chicken
Caramelized shallot potato, heirloom carrot and broccoli with red wine jus
Vegetarian Entrée Plate
Roasted Garlic and Wild Mushroom Tart
With blistered tomato cous cous and balsamic redux
Dessert
Sweet Potato Cheesecake
Maple icing and toasted pecan