Soup: Butternut Squash
Loaded Baked Potato
Cheese: Buttermilk Blue
Van Gogh Gouda
Grand Cru Gruyere
Appetizer:
Risotto Cake Crisp pan fried risotto cake, mushroom duxelles, sofrito, and basil 6 [gf]
Entree:
Roast Chicken French style chicken breast, hazelnut cream sauce, cranberry and golden raisin chutney, mashed sweet potatoes, and fresh arugula 17 [gf]
