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
