Bacon-wrapped Shrimp
(Served with fried onion strings and Dijon mustard glaze)
-or-
Wild Forest Mushroom Soup
(Prepared with sautéed wild mushrooms, sherry and double cream)
-or-
Spinach & Butternut Squash Salad
(Prepared with roasted squash, shallots, spinach, baby frisée, goat cheese and warmed pecan vinaigrette)

SECOND COURSE:

Jumbo Sea Scallops
(Served with English pea purée, sautéed vegetables and citrus beurre blanc)
-or-
Pan-seared U.S.D.A. Prime Flat Iron Steak
(Served with whipped potato, blistered asparagus and red wine jus)
-or-
Homemade Pappardelle with Wild Boar Ragù [also available vegetarian-style]
(Prepared with fresh housemade pasta ribbons, stewed Bolognese and Parmesan cheese)

THIRD COURSE:

White Chocolate Bread Pudding
(Served with vanilla ice cream)