apple-horseradish relish & creme fraiche
picholine olive relish & frisee
bosc pear, pomegranate & caramelized walnuts with buttermilk bleu
baby carrots & garlic croutons with 'vella' mezzo-secco cheese
with prosciutto, leek & lemon cream
with 'neuske' bacon-shiitake-pine nut stuffing, farro & port jus
with whole grain mustard vinaigrette & mashed sweet potatoes
with red wine butter & gorgonzola-potato gratin
pot roast over horseradish mashed potatoes
with salsa verde over house-ground polenta & rainbow chard