Fall weekend menu

Appetizer

Smoked pheasant melt

~ Hearty wheat bread, sliced smoked pheasant, fontina cheese, caramelized onions, roasted peppers relish ~

Soup

Roasted winter squash bisque

~ Acorn, butternut and ambercup squashes blended with toasted brown rice finished with sage Chantilly cream and cumin tossed  roasted squash ~

Entrée

Grilled cowboy steaks

~ Bone in rib eye beef steak with maple-balsamic marinate served with fire roasted pearl onions, roasted garlic and mushroom compote, blue cheese baked potato, and creamed hardy greens ~

Dessert

Honey custard Sundae

~ Honey custard with salted pear caramel, peppered black walnuts and cayenne pear chips ~