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SALAD
Arugula and Strawberry Salad with Shaved Radish and Toasted Almonds, White Balsamic Vinaigrette (Vegan, GF)
ENTREES
Herb Braised Short Rib with Creamy Polenta, Roasted Asparagus, Bordelaise, and Gremolata
Roasted Salmon with Confit Mixed Marble Potatoes, Garlic Roasted Broccolini and Carrots, Ponzu Beurre Blanc, and Togarashi
Lentil Chili with Fall Root Vegetable Puree and Roasted Vegetables (Vegan)
DESSERTS
Tiramisu With Chocolate Sauce, Caramelized Cocoa Nibs, and Chantilly Cream
Apple Frangipane Tart with Chocolate Sauce, Caramel, Chantilly Cream, and Croquets
Vegan dessert available upon request
*All entrees are Gluten Free