Fall Squash Soup with Thyme Sour Cream Drizzle and Cornbread Croutons 

Crispy Roasted Chicken Thighs over Creamy Yukon Mashed Potatoes with Shallot Sautéed Green Beans with Pan Dripping Gravy 

Cranberry Streusel Cake with Macerated Berries 

Radicchio Salad with Caramelized Carrots, Red Onions, Roasted Beets, Goat Cheese Crumbles and a Sweet Balsamic Vinaigrette 

Tender Veal Shank Gnocchi with Beef Demi Cream Sauce and Hand Rolled Potato Gnocchi and Shaved Pecorino Romano Cheese 

Vanilla and Cider Panna Cotta with Spiced Ginger Cookies 

Kale Caesar Salad with Garlic Butter Croutons and Homemade Caesar Salad Dressing 

Braised Beef Short Ribs over Creamy Parmesan Polenta with Garlic Roasted Brussels and a Mustard Greens Gremolata and Braising Jus 

Pumpkin and White Chocolate Mousse Pie 

Fall Salad with Roasted Butternut Squash, Toasted Pecans, Shaved Red Onions, Pickled Baby Beets, Shaved Pecorino Romano Cheese, Lemon Cranberry Vinaigrette

Pan Roasted Red Snapper with a Bacon/Potato/Onion Hash and Roasted Delicate Squash drizzled with a Chili Lemon Butter Sauce

Creme Brûlée with Fresh Berries 

Toasted Walnut and Blue Cheese Salad with Spinach and Red Wine Dijon Vinaigrette. Sliced and Pounded Beef Tenderloin Medallions served with Yukon Gold Mashed Potatoes, Sautéed Brussel Sprouts with a...

Lemon Marinated Kale Salad with Cornbread Croutons, Shaved Red Onions, Goat Cheese Spread, Dried Cranberries and Shaved Cucumbers with Sweet Lemon Vinaigrette 

Roasted Pork Loin over Potato/Bacon/Onion Hash and Crispy Fried Green Beans and a Rich Madeira Wine Sauce 

Sweet Potato Meringue Pie 

Shaved Fennel Salad with Fall Greens, Toasted Nuts, Pickled Baby Beets, Blue Cheese Crumbles, with Citrus Herbed Vinaigrette 

Grilled Bone In Ribeye over Garlic Sautéed Spaghetti Squash and Roasted Broccoli Florets with Red Pepper and Thyme Butter and Rich Red Wine Demi Glace 

Apple Tart with Sweet Almond Creme 

Fall Salad with Kale, Candied Pecans, Shaved Red Onions, Apples, Cranberry Lemon Vinaigrette and Shaved Pecorino Romano Cheese

Butternut Squash/Bacon stuffed Ravioli topped with Jumbo Lump Crabmeat with a Sage Parmesan Cream Sauce

Pumpkin Spiced Creme Brûlée

Fall Green Salad with Sliced Pears, Crispy Prosciutto, Candied Nuts, Gorgonzola Cheese and a Balsamic Vinaigrette 

Pan Roasted Redfish over Butternut Squash/Bacon/Parmesan Risotto, Garlic Sautéed Thin Beans, Jumbo Lump Crabmeat with Blackened Tomato Butter Sauce 

Pecan Pie with Maple Whipped Cream