First Course
Pomegranate Salad
Spinach and kale blend with pomegranate seeds, red onion, feta cheese and almonds. Served with apple vinaigrette.
Second Course
Butternut Squash Bisque
Topped with avocado crema and green onion.
Third Course
Rack of Lamb
Served with sweet potato puree and asparagus.
Fourth Course
Pumpkin Crème Brûlée
Topped with homemade whipped cream.