MENU

SALAD
Mixed organic greens with toasted hazelnuts, mandarin oranges, feta, and thyme vinaigrette 

ENTREE
Petite beef tenderloin with potato risoti and pan seared salmon with wild mushroom quinoa and fig balsamic glaze

DESSERT TRIO
Chocolate-dipped strawberry, miniature cherry tart, and pumpkin mousse

VEGETARIAN OPTION
Roasted maitake mushroom with soft vegan, gluten-free polenta 

 
Wine generously provided by

Elizabeth Chambers Cellar & Silvan Ridge Winery​