SaladMixed greens tossed in an apple cider vinaigrette, topped with shaved carrots, cherry tomatoes, and red onions. EntréeGrilled ribeye served with twice-baked potatoes and roasted heirloom carrots, finished with a...

First CourseMixed greens tossed in a poppyseed vinaigrette, topped with crisp Granny Smith apples, thinly sliced red onion, and goat cheese crumbles. EntréeGrilled salmon filet served over fluffy jasmine rice,...

Salad- Kale greens and shaved brussel sprouts tossed in an apple cider vinaigrette topped with sliced crisp apples, toasted pine nuts, shaved radish and smoked gouda cheese. Entree- Seafood crepe...