Amuse Bouche

black garlic seared scallop
crispy leek / fennel fronds / beet gastrique

First Course

roasted butternut squash tart & organic green salad
toasted almonds / dried cranberries / herbed vinaigrette

Entrée

pepper crusted filet of beef tenderloin
blue cheese crumble / shiraz reduction

shaved vegetable sauté
zucchini / yellow squash / carrots / asparagus/ chioggia beets

Dessert

apple rosemary tart
pine nut crumble / crème fraiche ice cream / reduced cider