Frenched rack of lamb prepared medium rare, served

with a wild mushroom tart.

Japanese pumpkin ravioli                               

Topped with sage brown butter and a parmigiano reggiano chip.

Charcuterie board        

A daily selection of meats served with pate, mixed olives,

roasted tomatoes, capers, and assorted mustard.

Wild Mushroom Bruschetta         

A wild mushroom blend sprinkled with aged manchego cheese.

Filet Mignon Salad       

Prepared medium rare atop mixed greens with spiced pecans,

dried cranberries, blue cheese crumbles and served with a

pepper jelly vinagrette.

Artisan Cheese Selection       

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