APPETIZER
Venison Carpaccio with Wild Mushroom Salad and Crisp Potatoes accompanied by a Mustard Aioli

Goat and Chive Potato Pierogi with House-made Crème Fraiche

ENTREE

Braised then Crisped Port Belly with Ricotta Gnocchi and Shaved Parmesan

Potato Crusted Steelhead Trout with Caramelized Pearl Onion and Brown Butter Hollandaise on a Bed of Braised Winter Greens

Winter Vegetable Raviolis with Braised Winter Greens and a Light Tomato Fennel Sauce

DESSERT
Bourbon Pecan Pie with Cinnamon Gelato

Chocolate and Salted Pretzel Tart

Optional Additional Wine Pairing
$18.00/Flight of Three
Quail Creek Chardonnay
Cupcake Red Velvet
Valckenberg Eiswen

Menu subject to change due to product availability