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First Course
Dungeness Crab Cake
with fresh lemon aioli

Second Course
Butternut Squash Soup
with a hazelnut crema drizzle

Third Course
Seasonal Harvest Salad
fresh spinach, poached pear, and blue cheese crumbles
candied pecans with a balsamic dressing

Fourth Course
Beef Medallions
savory wild mushroom ragout, creamy scalloped potatoes, and broccolini
(vegetarian or vegan available)

Fifth Course
Decadent flourless chocolate torte

Photo credit: https://unsplash.com/@jaywennington