maple roasted butternut squash salad with crumbled goat cheese, toasted hazelnuts and sherry vinegar dressing
pan seared chilean sea bass served with wild mushrooms risotto and finished with shaved fresh winter black truffle
slow braised short ribs, red wine and marrow bone sauce with roasted carrots, artichoke and onion pearls
french butter cookie, mascarpone and vanilla cream, roasted honey crisp apples
