Grilled Cheese of the Week:  Marble rye with fontina cheese and pancetta, served with your choice of soup.  $6.22

Chef’s Table Menu

First Course

Parsnip Fries – $4

Lightly floured deep fried parsnips served with walnut-parsley pesto.

Stuffed Mushrooms – $4

Baked button mushrooms filled with lump crab in a bacon gouda cream sauce.

Second Course

Blueberry Salad – $5

Baby greens, fresh blueberries, shaved fennel, cucumber, and feta dressed with olive oil and golden balsamic vinegar.

Butternut Squash Soup – $5

A rich chicken and herb broth with onion, celery, butternut squash and sausage.

Main Course

Grilled Pork Chop – $19

Cinnamon and herb spiced bone-in pork chop served over parsnip puree with slow cooked wild mushrooms, walnut-parsley pesto, and mashed Yukon potatoes.

Sommelier recommendation:    Wine – Raymond Cabernet Sauvignon     Beer – Humboldt Brown Ale

Autumn Risotto – $17

Creamy Arborio rice cooked in cranberry and orange juices with pumpkin puree, dried cherries, butternut squash and fontina cheese, garnished with a rosemary-thyme torta.

Sommelier recommendation:   Wine – Angeline Chardonnay     Beer – Sierra Nevada Pale Ale

Brown Sugar Salmon – $21

Fresh Copper River salmon fillet rubbed in brown sugar and pan seared, served over crisp polenta wedges with a light chestnut-bacon cream, a crisp apple and fennel frond salad and sautéed green beans.

Sommelier recommendation:   Wine – Joseph Bauer Gruner Veltliner     Beer – Bell’s Oberon

Dessert

Chocolate Mousse Cake – $6

Individual chocolate mousse layer cake served with chocolate whipped cream and sauce.

Blueberry Ice Cream – $6

Homestead Creamery’s blueberry-pomegranate ice cream in a rich graham cracker tart shell, topped with pomegranate syrup, fresh blueberries, and white chocolate shavings.

Key Lime Pie – $6

Rich key lime pie in a flaky graham crust topped with pineapple-lime mousse.

*Ask your server about our other seasonal desserts*

Three Course – $28                                        Four Course – $32

**NOW SERVING BRUNCH**

**SATURDAY & SUNDAY 10AM – 2PM**