ROASTED TOMATO SOUP: Roasted tomatoes, basil, garlic and cream

WINTER CHOPPED SALAD: Shaved kale and brussel sprouts, dried cranberries, spiced pecans, goat cheese, balsamic vinaigrette

POTATO STACKS with PORK BELLY: Thin sliced potatoes layered with gruyere cheese, herbs and garlic. Baked until crispy topped with tender pork belly.

Selection of Entree:

BRAISED BEEF: Tender chunks of beef in a red wine sauce served over parmesan polenta, OR

LEMON & ARTICHOKE SALMON: Salmon, artichoke hearts, lemon butter with parmesan risotto

Registry