Menu subject to change based on seasonal availability of fresh ingredients.

Soups
Curried Butternut Squash Bisque with Apples, Spiced Pumpkin Seeds and Nutmeg Crema 

Tonight’s Seasonal Soup- Fresh Selections from the Chef

Appetizers
Stoney Hollow Farm Autumn Salad Greens with Sherry-Fig Vinaigrette, Crumbled Goat Cheese, Candied Pecans, Roasted Baby Beets and Tiny Green Beans

Grilled Quail with Huckleberry Preserves and Creamy Polenta with Shaved Parmesan

Tonight’s Seasonal Appetizer- Fresh Selections from the Chef

Signature Entrees
Chicken “Under A Brick” with Celeriac Puree, Sweet Potato-Leek Gratin, Sautéed Greens with Shallots and Autumn Fruit Chutney

Sautéed NC Mountain Trout with Almond Crust & Apricot Beurre Blanc, Roasted Yukon Gold Potatoes and Sautéed Tiny Green Beans with Benne Seeds

Beef Bourguignonne with Mushrooms & Red Wine, Horseradish Smashed Potatoes and Roasted Fall Root Vegetables with Frank’s Wild Flower Honey

Baked Polenta Gnocchi with “Last of the Summer” Tomato Sauce, Crumbled Gorgonzola Cheese, Sautéed Fennel & Mushrooms and Deep-Fried Italian Parsley