Winter and Holiday Menu


Hot Appetizers


Chicken Cordon Blue Bite

New twist on an old classic.

Served with a swiss cheese cream sauce


Chefs Julia Noack and Andrew Brennan


Potato and Onion Croquette

Smashed potato, onion, cream cheese and chive.

Lightly breaded and fried


Chef Andrew Brennan


Short Rib Empanadas

Our signature empanada dough filled with Asian inspired short ribs


Chef Dianne Ricker



Cold Appetizers


Harvest Skewer

Roasted butternut squash topped with brown butter sage,

skewered with a mozzarella pearl.


Chef Andrew Brennan





Fresh herbs, tomatoes, and onions. Finished with balsamic vinaigrette


Chef Dianne Ricker


Autumn Harvest Salad

Mixed greens, red cabbage, granny smith apples, cheddar cheese, and candied pecans

Served with maple balsamic vinaigrette


Chef Julie Baily


Autumn Garden Salad

Kale, Endive, and Arugula Blend, Roasted Pumpkin Seeds, and Fresh Figs

Served with a Lavender Vinaigrette


Chef Andrew Brennan




Green Beans, Bacon, Sautéed Mushroom


Chef Dianne Ricker


Green Beans, Caramelized Onion, Walnuts, Truffle Oil


Chef Dianne Ricker


Roasted Cauliflower

Cauliflower roasted with fenugreek and finished with toasted almonds

and fresh lemon juice


Chef Andrew Brennan


Brown Butter Truffle Cous Cous

Organic tri colored cous cous tossed in truffle brown butter and rosemary


Chef Julia Noack




Salt Roasted Prime Rib 

Prime rib encrusted in salt and slow roasted to perfection. 

Served with a decadent gorgonzola cream

Chef Dianne Ricker



Short Rib Ravioli

Wonton wrapper filled with our slow cooked Asian inspired short ribs


Chef Dianne Ricker


Lamb Chops

Two- 4oz lamb chops

Served with a fennel and feta cream


Chef Andrew Brennan


Apple and Herb Stuffed Pork Tenderloin Medallion

 Served with a cider cream sauce


Chef Julie Baily


Sticky Chicken Thighs

Roasted chicken thighs cooked in an Asian inspired marinade


Chef Dianne Ricker


Sweet Potato, Apple, and Gouda Beggar’s Purse

Served with a gouda cream sauce


Chef Stephen Wayman


Chicken Pot Pie Beggar’s Purse

Traditional creamy chicken pot pie filling wrapped in buttery phyllo dough

with extra gravy on the side


Chef Julia Noack




Autumn Fruit Tray

Grapes, Dates, Pomegranate, Plums, Figs, and Persimmon   

Selection subject to change based on availability   

Serves 15-20 - $80

Serves 25-30 - $130

Chef Andrew Brennan



Autumn Grilled Veggie Tray

Eggplant, Zucchini, Turnips, Mushrooms, Bell Peppers, and Carrots

Served with a balsamic reduction    

Serves 15-20 - $75

 Serves 25-30 - $120

Chef Andrew Brennan