FIRST COURSE

butternut squash soup

curried cauliflower, rosemary oil, puffed rice

SECOND COURSE

fig + caramelized onion flatbread

‘ricotta’, watercress + herb salad, balsamic glaze

THIRD COURSE

roasted acorn squash salad

candied pecans, smoked maple vinaigrette, mixed greens

INTERMEZZO

pomegranate sorbet

FOURTH COURSE

pumpkin gnocchi

toasted pepitas, crispy carrots, brandied cranberries, sage brown butter

FIFTH COURSE

caramel apple cheesecake

cinnamon ice cream