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Entrée

Roasted Breast of Chicken, Tasso Cornbread Stuffing, Parsley Root Purée, Pearl Onion-Shiitake Mushroom Confit, Cider-Butter Emulsion

Seared Salmon, Truffled Cauliflower-Gold Potato Mousseline, Crispy Shallots, Herb-Olive Oil-roasted Asparagus, Wild Mushroom Dashi, Verjus Reduction (GF/NF)

White Bean Ravioli, Basil-Red Pepper-Impossible Ragu, Wine-braised Cabbage-Artichoke, Caramelized Fennel, Portobello Mushrooms, Garlic-Thyme Oil (VG/NF)

Top Sirloin Steak with Wild Mushroom Risotto, Roasted Garlic-Chili Pepper-Broccolini, Bacon-Pearl-Onion-Grape Tomato Jam, Thyme Demi-Glace (GF)