First Course
Roasted Golden Beet Salad
With Goat Cheese, Caramelized Walnuts
And Balsamic Reduction
With
Walnut Puff Pastry Chards

Entrée
5 spice Crispy Duck Breast
With Arugula Salad
In a sesame dressing
Accompanied by
Parsnip Puree

Dessert
Roasted Autumn Fruit “Cobbler”
Roasted Apples, Pears, Figs and Orange Segmants
Topped by a Vanilla Tart Disc
With Cinnamon Ice Cream

First Course
Roasted Eggplant,
Tomatoes, Basil Tian
With Ricotta Salada

Entrée
Braised Short Rib of Beef
With Wild Mushroom Risotto
With Sesame Edamame

Dessert
Upside Down
Almond Scented Apple Cake
With Apple Cider Reduction
And
Vanilla Bean Ice Cream

First Course
Pan Seared Foie Gras
With Chambord and Raspberry Reduction
Served on Buttered Brioche Toast

Entrée’s
Petite Lobster Tail
With three grain and Lobster Stuffing
Tarragon Corn Pudding
And Roasted Root Vegetables

Dessert
Vanilla Mascarpone Cheesecake
Blood Orange Chantilly