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First Course Autumn Panzanella Salad
Roasted artichoke hearts and butternut squash, candied walnuts, pea shoots, cornbread croutons, honey-thyme squash purée, verjus dressing Second Course Basil-Roasted Farm-Raised Chicken (GF) Saffron risotto gluten-free pancake, slow-roasted peppers, fennel, eggplant, arugula, balsamic tomato chutney
Dessert Salted Caramel Bread Pudding Caramel sauce, cinnamon ice cream, streusel
Wines White Line 39 Sauvignon Blanc, California
Red Poppy Cabernet Sauvignon, Paso Robles
Coffee & Tea Service Demitasse Café and Tea Cream, sugar, sweetener, lemon
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