DINNER MENU

First Course:
Chicory Salad with Poached Pear, Crispy Lentils, Golden Raisins, Dijon Vinaigrette

Hot Rolls and Cultured Butter

Choice of Entree:
Glazed Elk Short Rib with Herb Salad. Roasted Heirloom Potatoes, Lemon, Herbs and Roasted Red Cabbage Wedges, Pickled Mustard Seed, Fresh Herbs

OR

Stuffed Delicata Squash with Quinoa, Kale, Butternut Squash Emulsion, Puffed Wild Rice with Roasted Red Cabbage Wedges, Pickled Mustard Seed, Fresh Herbs (vegan)

Alternating Dessert:
Sticky Toffee Pudding: Steamed Date Cake with Caramel Sauce, Whipped Cream 

Chocolate Pot-de-Crème with Whipped Cream, Valrhona Pearls