Three course menu
Panzanella salad - prosciutto di parma, red vine tomatoes, fresh herb vinaigrette, olive tapanade, romano cheese
Butternut squash ravioli - goat cheese, arugula pesto, candied hazelnuts (VEG)
Seared local salmon - burnt carrot puree, hand peeled baby shrimp hash (GF)
Braised boneless short rib - fork crushed bacon & chive potato, red wine jus (GF)
Family style - 3 level tier of artisanal cheese (GF), selection of house-made petit fours & cakes, fresh fruit & berries (GF)
The Vineyard Buffet
Spinach & ricotta cannelloni - tomato brandy cream
Crispy crushed Yukon gold potatoes - sour cream| cheddar| chives
Chef’s choice steamed local vegetables
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