AMUSE

1st:
Roast Chestnut and Fennel Soup, Vanilla Bean, Apple Chutney

Simple Green Salad, Roast Pears, Hickory Nuts, Brown Butter, Pecorino Pepato

2nd:
Sweet Corn Panna Cotta, White Truffle, Sea Scallops, Bay Shrimp, American Caviar, Tarragon

Pumpkin Gnocchi, Duck Confit, White Sage, Sage Butter

PLAT PRINCIPAL

Roast Diestel Ranch Turkey, Potato Puree, Hazelnut Stuffing, Orange Scented Cranberry Sauce, Mushroom Jus

Gently Cooked Coho Salmon, Red Wine Braised Lentils, All Day Roasted Tomatoes, Herb Salad

Goat Cheese Ravioli, Mosaic of Wild Mushrooms, Veloute and Confit of Cepes

FINISHING COURSE

Pumpkin Brulee, Candied Citrus “Salad”

Apple Crisp, Cider Caramel, Salted Caramel Ice CreamChocolate Truffle Tart, Vanilla Bean Ice Cream