Seasonal Menu of the Month

:: Season’s Eatings ::


Aged Pecorino and Toasted Pine Nut Biscotti

Hush Puppies with Charred Serrano Pepper Remoulade

Wild Mushroom Pate with Fig Infused Shallot Jam

Wine Pairing: Prosecco, Italy

Salad Course

Bitter Greens with Edamame, Celery, Fennel and Date Vinaigrette

Wine Pairing: Viognier, France

First Course

Saffron Risotto with Roasted Winter Vegetables and Preserved Lemon

Wine Pairing:  Pinot Noir, Oregon

Main Course

Horseradish Crusted Bone-In Rib Roast with Sage Infused Jus

 Yukon Gold Gratin

Maple Roasted Carrots with Chile and Thyme

Steamed Swiss Chard

House Made Pop Overs with Fresh Herb Butter

Wine Pairing: Cabernet Sauvignon, Napa


Old Fashioned Boysenberry Pie with Chantilly Cream

Caramelized Pear and Almond Tart with Brown Butter Crust 

Devil’s Food Cake with Peppermint Bark Buttercream

Yiayia’s Traditional Baklava

After Dinner Pairing:  Hot Apple Cider, Hot Toddy, Hot Chocolate, Freshly brewed Coffee or any other Delicious, Wintery Beverage~