Thursday, November 25th
Amuse-Bouche
Mulled apple cider with Calvados foam
First Course
Butternut Bisque
scented with curry powder, served with a maple crème fraîche
and candied pumpking seeds
Black Bean and Smoked Salmon Chowder
with cilantro biscuits
Sonoma Greens
roasted cauliflower, candied walnuts and balsamic vinaigrette
Salad of Zinfandel Poached Pears
with butter lettuce, Point Reyes blue cheese and cranberry vinaigrette
Warmed Red Cabbage Salad
Laura Chenel's goat cheese, Applewood smoked bacon, golden raisins and
almonds
Sautéed Dungeness Crab Cake
shaved fennel and oranges on a bed of arugula with a fermented black bean
and mango mayonnaise
Entrees
Pan Seared Alaskan Halibut
butternut squash and rock shrimp risotto with a sun-dried tomato and saffron
vinaigrette
Grilled Maple Cured Tenderloin of Willie Bird Turkey
served with a cornmeal and banana squash bread pudding, fresh giblet gravy
and cranberry-orange compote
Grilled New Zealand Venison
with a huckleberry-sage reduction and a cauliflower gratin
Grilled 12-ounce Angus Rib-Eye Steak
portobello muchroom-potato hash, grilled onions and a Jack Daniels reduction
Curried Sweet Potato Raviolis
maple sautéed golden chanterelle mushrooms, a fall apple chutney
and a chestnut and lemon-thyme cream
Dessert
Whiskey Pecan Tart
topped with housemade vanilla gelato
Pear-Pumpkin Upside Down Cake
with housemade cinnamon ice cream
Kahlúa Creme Brûlée
served with persimmon bars
$50 Adults / $25 children twelve and under