Appetizers
Pomegranate Braised Lamb Shank, Rosemary Madeline, Garlic Confit Port Reduction, Pickled Red Onion, Crumbled Chevre
Brown Butter Wild Caught Blue Crab Cake, Hazelnut Remoulade, Autumn Apple Slaw
Soup and Salad Selections
B.L.T. Wedge Salad, Crunchy Iceberg, Sliced Tomatoes, Crisp Applewood Smoked Bacon, Creamy Blue Cheese Crumble, Neapolitan Balsamic Drizzle
Shrimp Bisque, Fresh Thyme, Melted Leeks, Cognac
Main Course Offerings
Garlic Butter Poached Ribeye, Pinot Noir Reduction, Crispy Spiced Onion Strings
Five Spice Pan Seared Muscovy Duck Breast, Roasted Grapes, Garlic Confit, Fresh Thyme, Montana Huckleberry Pan Sauce
Wild Mushroom and Melted Leek Tart, Goat Cheese, Sautéed Fennel
Side Dishes
Sticky Crispy Brussles Sprouts, Pomegranate Balsamic, Mike’s Hot Honey Drizzle
Au Gratin Potatoes, Garlic-Thyme Infused Cream, Gruyere, Aged Parmesan
Dessert
Molten Chocolate Lava Cakes, Cinnamon Pear Compote, Gravenstein Apple Chantilly, Vanilla Bean Ice Cream, Candied Pecan Brittle
Apple Cider Crème Brûlée, Ginger Snap Crumble, Apple Chips