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HORS D’OEUVRES
GRILLED APPLE
SLICED BRIE, PISTACHIO SPREAD
BLACKENED SHRIMP
PINEAPPLE, PEPPERS, ONION
PIMENTO CHEESE PHYLLO CUP
RED PEPPER REMOULADE CRISPY BACON CRUMBLES
FIRST COURSE
ROASTED BUTTERNUT SQUASH
CRÈME FRAISE, TOASTED PEPPITOS AND CROSTINI
SECOND COURSE
SEARED SALMON
HERB BUTTER, GRUEYRE & WILD MUSHROOM RISSOTO, BROCCOLINI
THIRD COURSE
BRAISED SHORT RIB
MASHED PARSNIPS, ROOT VEGETABLES
DESSERT
APPLE CRISP
STREUSEL TC WHISKEY APPLE CARAMEL SAUCE, MADAGASCAR VANILLA BOURBON WHIPPED CREAM
MENU
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