Menu
Appetizers | Salads
Butternut Squash Bisque
Toasted Crushed Hazelnuts
GF | VG
Citrus Poached Shrimp
Pomegranate Cocktail Sauce
GF
Endives
Fall Pear | Point Reyes Blue | Toasted Walnuts | Vinaigrette
GF | VG
Acorn Squash
Roasted Grapes | Pumpkin Seeds | Sherry Shallot Vinaigrette
GF | VG
Artichokes and Spinach Dip
Baguette Crostini
VG
Entrées
Diestel Ranch Turkey
Corn Bread and Sage Stuffing | Giblets Gravy | Cranberry-Grand Mariner Relish
GF
Pan Roasted Baja Sea Bass
Celeraic Purée | Chanterelle Mushrooms | Saffron Fennel Cream
GF
Prime New York Steak
King Oyster Mushrooms | Heirloom Carrots | Pommery Mustard Jus
GF
Sides
Roasted Brussel Sprouts
GF | VG
Potato Purée
GF | VG
Honey Glazed Fall Root Vegetables
GF | VG
Dessert
Maple Pecan Pie
Pumpkin Cheesecake
Apple Pie
