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Jill's

First Course

 Peppered Beef Carpaccio - Reggiano cheese, toasted pine nuts
French Onion Soup - Wood-stone oven baked with cave-aged gruyere
Roasted Beet Salad - Organic greens, watercress, Haystack Mountain goat cheese, truffle vinaigrette
Jill’s Bistro Tots - Truffle aioli, Reggiano cheese

Second Course

Smoked Shrimp and Corn Risotto - Mascarpone, tempura mushrooms
Skillet Roasted Duck Breast - Crispy pancetta, lentils, old fashion mustard
Braised Beef Short Rib - Roquefort polenta, crispy leeks
Pappardelle Pasta - Fall vegetables, Gloria’s marinara

Third Course

Ela Family Farms Apple Cobbler - Cinnamon ice cream
Almond Crepe 'Cannelloni' - Pralines, pistachio brittle