Oysters “Rockafeller”
(baked with spinach, cream, parm, and pancetta)
-or-
Cliff’s Chop Salad
(romaine, chick peas, peppers, mozzarella, pepperoncini, creamy vinaigrette (v,gf))
-or-
Pasta e Fagioli
(rustic pasta and bean soup, winter squash and tomato broth (v))

SECOND COURSE:

Coq Au Vin
(braised Otto’s farm chicken, foraged mushrooms, cippolini onions, red wine jus)
-or-
Petit Filet of Beef
(sauce “Marchand du Vin”, roasted potatoes, creamed spinach (gf))
-or-
Crispy Duck Leg
(sauce a ‘lorange, braised French lentils, charred rapini (gf))
-or-
Kabocha Squash Agnolotti
(house made pasta, crispy chestnuts, light vermouth crème (v))

THIRD COURSE:

Double Chocolate Cake
(candied cherries and orange)
-or-
Mascarpone Cheesecake
(spiced macerated berries)