Appetizers
Autumn Arancini Di Riso, Grana Padano, Gruyere, Pumpkin, Shiitake, Spinach
Red Wine Braised USDA Prime Beef Short Rib, Root Vegetable Truffle Puree, Crispy Buttermilk Onion Strings, Bordelaise Sauce, Garlic Herb Phyllo
Soup and Salad Selections
Fig and Apple Salad, Romaine Hearts, Honey-Crisp Apple, Toasted Walnuts, Blue Cheese, Chopped Dates, Fig Balsamic Vinaigrette
Brown Butter Sage Roasted Butternut Squash Soup, Toasted Pepitas, Aged Maple Balsamic
Main Course Offerings
Warm Spiced Farm Chicken Breast, Flamed Bourbon Pan Sauce, Sweet Potato, Apple & Caramelized Onion Compote
Pan Roasted Chilean Sea Bass, Carrot Parsnip Puree, Balsamic Brown Butter, Gremolata
Funaro’s Four Cheese Ravioli, Roasted Wild Mushroom, Wilted Baby Spinach, Lemon Zest, Grana Padano
Side Dishes
Blistered Haricot Vert (French Green Beans), Cinnamon Pear Balsamic Infused Cranberries, Toasted Almonds, Fresh Min
Pearl Couscous, Roasted Apples, Dried Cranberries, Toasted Walnuts, Cinnamon, Aged Maple & Apple Vinaigrette
Dessert
Warm Apple Crisp, Cinnamon Pear Compote, Gravenstein Apple Chantilly Cream
Ras al Hanout Spiced Blood Orange Olive Oil Cake, Saffron Orange Crème Fraiche, Candied Tangerine, Marcona Almond Crunch