COURSE ONE

Roasted Garlic poached pear

Bosc Pear, red wine, roasted garlic, Bleu cheese, black pepper, honey, Pancetta and flaked pastry. Paired with Roho’s Cream Ale

course two

honey roasted beet crumble

Thyme roasted beets, honey, orange zest, toasted pecans, Gorgonzola, spinach, and Ricotta. Paired with Cranberry Ginger Salty Gnome

Course three

Autumn Pork Loin

Squash, cranberry, and brie stuffed pork tenderloin with ginger Moscato Tri-colored carrots. Paired with Joey D’s Dusseldorf

course four

Blackberry Chicken

Oven braised chicken, blackberries, whole grain mustard seed, toasted chickpeas with a burnt sage stuffing filled pumpkin

course five

pistachio white chocolate cake

Paired with Brown Eyed Grrr