Prices shown include chef services and food costs! May vary based on group size.

CLIENT MENU: December 16th

SOUP COURSE

Roasted Sweet Potato, Apple and Thyme

SALAD COURSE

Heirloom Beets Three Ways | Chèvre Fondant | Stone Fruits | Balsamic Reduction Glaze

MAIN COURSE

Garlic & Rosemary Rack of Lamb | Parsnip Puree | Roasted Heirloom Root Vegetables | Caramelized Shallot Cream Sauce