– Honey Roasted Beet and Gem Salad – with goat cheese, sweet pecans, micro greens and chives

– Wild Arugula and Apple Salad – with fresh local Gala apples, sun gold tomatoes, pecorino and pistachio with fig champagne vinaigrette

– Tomato and Burrata – with basil leaves and aged balsamic vinaigrette

– Organic Spinach, Blood Orange and Goat Cheese – with shaved onion and pistachio

– Avocado and Grapefruit Salad – with butter lettuce, caramelized onion and Prosciutto di Parma

– Butternut Squash Soup – with chive and creme fraiche

– Red Lentil Soup – with turnip and parsley

– Shrimp and Noodle Soup – with red curry essence and Napa cabbage

– Raw Avocado Soup – with spicy chorizo, grilled sweet corn, queso fresco and chili oil

– Curried Pea Soup – with caramelized Vidalia onions and mint oil

– Celery Root Soup – with Granny Smith apples and chive oil

– Grilled Angus Flatiron Steak – with confit fingerling potatoes, toybox carrots, chanterelle mushrooms and fava bean ragout

– Lobster Ravioli – with truffled golden vegetables, pea shoot saute, and ginger kombucha squash essence

– Thai Style Halibut – with coconut curry broth and winter vegetables

– Lamb Shank Ragout – with white polenta, roasted vegetables and fried parsley

– Aged Rib Eye Steaks – with purple truffled heirloom potato smash and asparagus tips

– Crispy Skinned Salmon – with cauliflower mashed potatoes and sautéed local spinach

– Pear Bread Pudding – with bourbon caramel sauce and chantilly cream

– Valrhona Pot de Creme – and Bellweather creme de chantilly

– Local Cheese and Honey Tasting –

– Homemade Ice Cream Sandwich – salted caramel gelato between double chocolate chip cookies served with chocolate-dipped potato chips

– Paul’s Blueberry Crisp – with sweet pecan oatmeal crumble and organic strauss ice cream