Roasted Beet & Arugula Salad
Chèvre, Almonds, Orange Dressing
Grilled Asparagus
Crisp Polenta, Hazel Dell Mushroom Vinaigrette, Blue Cheese, Prosciutto
Potato Celery Root Bisque
Smoked Salmon Salad
Crisp Fried Crab Cake
“Scampi” Relish, Orange, Slivered Fennel
Carnitas Tamale
Ancho Chile, Winter Squash, Pepitas, Queso Fresco
Grilled Salmon
Green Lentils, Green Apple Salad, Cider Vinegar Reduction
Braised Beef Short Rib Ravioli
Seared Greens, Smoked Tomato Sauce, Crumbled Chèvre
Gold Potato Gnocchi
Winter Squash, Wild Mushrooms, Sage, Sun-dried Tomato, Parmesan
Grilled Pork Tenderloin
Herb Spätzle, Grilled Radicchio, Olive Relish, Balsamic Jus
Pan Roasted Mahi Mahi
Anson Mills White Grits, Warm Bacon Shallot Dressing, Petite Herb Salad
Chocolate Banana Brulée Cake
Rich Chocolate Cake, Banana Mousse, Banana Rum Sherbet, Cocoa Sauce
Kahlua Dark Chocolate Bread Pudding
Chocolate Ice Cream, Espresso Gastrique, Chocolate Espresso “Bark”
Apple Cherry Crostada
Vanilla Ice Cream, Calvados Caramel
Pumpkin Cheesecake
Graham Cookie, Maple Syrup, Pepita Brittle
Tart Lemon Tart
Crème Fraîche, Fresh Blueberry Compote, Candied Lemon Zest
Chef / Proprietor John Platt
Chef de Cuisine Ian Rubenoff
Pastry Chef Alex Doggett