We will have 2-time slots for dinner at 5:30 & 7:30 with limited seating for both options. 

Menu:

Appetizer to share: Bruleed Brie Plate severed with Sourdough Crostini

Salad: Kale and Apple Salad with Pomegranate and Candied Sliced Almonds tossed in a Lemon Dijon Vinaigrette

Main Course Choices: 

Pistachio crusted Steelhead Trout served on Roasted Beet Risotto with grilled Asparagus and Citrus Beurre Blanc

Red Current & Elderberry glazed Lamb Chops on Butternut Squash puree with braised Spinach and Roasted Radishes

Pan-seared Bison Filet Mignon served with grilled Asparagus, Boursin Potato Gratin, and Au jus

Dessert: Black Forest Cherry Cake -chocolate sponge, spiced german cherry compote, fresh whipped cream, Kirschwasser liquor in a dark chocolate shell served with crispy meringues.