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