Harvest Dinner

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Saturday, November 16

Two Seatings Available

5:30 p.m. | 7:30 p.m.

1st Course

Seasonal Select Cheese and Meat Board

2nd Course

Choice of

Butternut Squash and Apple Soup

Harvest Salad

3rd Course

Winter Skillet ~ Roasted Brussels Sprouts, Cauliflower, Carrots, Corn, and Beef Brisket Bits

4th Course

Choice of

Roasted Filet with a Red Wine Reduction

Herb Roasted Free Range Chicken offered with a Lemon White Wine Sauce

sides Roasted Root Vegetable and Whipped Sweet Potatos

Dessert

Apple Cobbler with Vanilla Ice Cream