Seasonal winter Butternut squash soup, Maple cream, Toasted squash seeds
Roasted Beet salad, local valley greens, heirloom pear tomatoes, cucumber, candied walnuts, citrus – champagne vinegar dressing, balsamic drizzle
Pan seared Scallops, pea puree, asparagus tips, lemon caper butter sauce
Oven roasted, Rack of Lamb, sauteed root vegetable, mash potato, huckleberry – port wine reduction
Warm Chocolate chip bread pudding served with fresh Madagascar vanilla ice cream, confectioner’s sugar