HORS D'OEUVRES
Grilled chorizo and goat cheese croquette with red pepper jelly
Parmesan cannoli filled with dried tomato and herb Boursin
Sablefish and frisée spoon with olive oil and caper hollandaise
MAIN
Heirloom beet, shaved fennel and apple salad with honey and white truffle dressing
All day braised beef short ribs with veal reduction and gremolata
Tapenade crusted salmon
Honey and cider glazed baby root vegetables
Yukon potato mash with parsnip and mascarpone
Green beans with chili and pine nut butter
DESSERT
Spiced Apple crumble with Devon cream and thyme caramel