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Salt

First Course

Tuscan Bean Soup - Tomato, sage, red onion
Potato Leek Soup - Chives, truffle oil
Roasted Beet Salad - Hazelnuts, chevre, field greens, pomegranate vinaigrette
Arugula Salad - Honey crisp apples, apple cider honey vinaigrette, toasted almonds and celery

Second Course

Hanger Steak - Roasted garlic mashed potato, local chard, shallot gorgonzola compound butter   
Pan Roasted Tilapia - Seared local greens, Lyonnaise potatoes, sweet herbs, tomato, white wine, garlic, shallot
Spiced Roasted Autumn Vegetables - Carrot, butternut squash, cauliflower, chickpeas, jasmine rice, yogurt, garam masala, spinach, parsley

Third Course

Dark Chocolate Caramel Salt Tart - Vanilla whipped cream
Local Apple Crisp - Vanilla ice cream
Housemade Sorbet - Fresh fruit