– 1ST COURSE –

Creamy Butternut Squash Bisque

Chili Roasted Pepita

Roast Beets and Honeycrisp Apple Salad 

House-made Ricotta Cheese, Cider Honey Vinaigrette, Spiced Pecans, Arugula, Fresh Horseradish

Terrine of Duck and Foie Gras

Apricot, Pistachio, Green Peppercorns, Cherry Mostarda, Grilled Local Sourdough 

– 2ND COURSE –

Roast Heritage Turkey

Cornbread Dressing, Brussels, Whipped Yukon Gold Potatoes, Cranberry Chutney, Country Giblet Gravy

8-ounce Center-cut Prime Filet Mignon

Green Bean “Casserole,” Red Wine Poached Mushrooms, Red Wine Jus, Crispy Onions 

Autumn Squash Risotto

Nostrale Rice, Black Truffles, Parmesan Reggiano

Roast Wild Striped Bass 

Cauliflower, Smoked Trout Roe, Herb Butter

– 3RD COURSE –

Caramel Apple Bread Pudding

Bourbon Anglaise 

Pumpkin Pie

Vanilla Bean Whipped Cream

Chocolate-Pecan Tart

Bittersweet Chocolate, Caramel, Sea Salt, Vanilla Bean Whipped Cream