STARTERS

Fall Harvest Salad

Roasted Acorn Squash and Kale Topped with Spiced Candied Walnuts,

Dried Cranberries and Red Onion Tossed in an Apple Cider Vinaigrette

$12

Burrata Cheese with Arugula, Black Lava Salt and Balsamic Reduction

Served with Grilled Crostini

$16

Beet Cured Salmon Crostini

With Herb Whipped Goat Cheese, Fried Capers and Arugula

$10

Charcuterie Board

House-Made Lup Cheong Sausage & Cacciatore Salami

with Gruyere and Kenny’s Norwood, Candied Pearl Onions,

Gochujang Jam and Serrano Pepper Jelly

$25

Braised Beef and Root Vegetable Stew

$8 cup / $12 bowl

ENTREES

Grilled Angus Filet Oscar

Topped with Crab Served over Garlic Mashed Potatoes

With Grilled Asparagus Finished with Hollandaise

$44

“Turducken”

Turkey, Duck and Chicken with Sausage and Cornbread-Sage Stuffing

Served with a Turducken Gravy, Butternut Squash Hash,

Cranberry Chutney and Sautéed Haricot Verts

$28

Smoked Salmon and Cavatappi Pasta

Tossed with Baby Spinach, Sun-Dried Tomatoes and Capers

In a Goat Cheese Cream Sauce

$24

Pan Seared Hawaiian Kampachi (Longfin Yellowtail)

Served over Herb Couscous and Grilled Baby Bok Choy

Finished with a Dijon-Lemon Caper Cream Sauce

$42