SALAD- All entrees are served with a harvest salad with roasted butternut squash, red onion, toasted walnuts and herbed goat cheese with Maple vinaigrette (gluten free)
MAIN COURSE- Choice of
Boneless Beef Short Ribs with Red Wine Sauce (gluten free)
OR
Caprese Chicken with Fresh Mozzarella, Heirloom Tomatoes, Chopped Basil, and Balsamic Reduction (gluten free)
OR
Lemon Ricotta Ravioli with wild mushroom lemon butter sauce (vegetarian)
DESSERT- All entrees are also served with pound cake with seasonal fruit.
Coffee will be available.