Appetizers

• Morgan Valley Lamb and Maytag Blue Cheese Tart Cherries in Phyllo Beggars Purse
• Grilled Eggplant, Shepherds Goat Cheese and Confit Tomato Rotella on Bruschetta
• Brioche with Niman Ranch Smoked Ham Le Gruyere Cheese and Herbs

Salads/Sides

• Caesar Salad with Hearts of Romaine, Shaved Romano and House made Crisps
• Fresh Ruby Red Grapefruit, Avocado and Shaved Fennel with Mixed Greens and Citrus Vinaigrette
• Pearl Cous Cous served warm with Butternut Squash, Arugula, Currents, Cardamom and Apricot Vinaigrette
• Sweet Potato Mash with Garlic, Thyme and an Olive Oil Drizzle
• Roasted Brussels Sprouts, Striped Orange Beets, Parsnips, Fingerling Potatoes with Rosemary Butter and Sea Salt
• Parsnip, Celeriac and Shepherd’s Goat Cheese Bread Pudding

Entrees

• Salmon Creek Farms Pork Loin stuffed with Oyster Mushrooms Duxelles served with a Zinfandel Jus
• Grilled Tenderloin Filet served with a Mission Fig Reduction and Baby Roasted Vegetables
• Woodland Mushroom Ragout served with Hazelnut Crusted Risotto Cakes and Herbed Fingerling Potatoes