Autumn/Winter Four-Course Dinner Menu includes fresh-baked rolls and butter, coffee, tea and non-alcoholic beverages.

FIRST COURSE: HORS D’OEUVRE ( CHOICE OF ONE ) Choice of one Complimentary Hors D’Oeuvre for Entire Group

SECOND COURSE: APPETIZER ( C H O I C E O F ONE) FRISEE LETTUCE Red Apple, Baby Beets, Lively Run Goat Cheese and Candied Hazelnuts, Cider-Hazelnut Vinaigrette CHEF’S CHOICE SOUP Chefs Seasonal Soup Selection

THIRD COURSE: FIRST ENTREE ( C H O I C E O F ONE) HOMEMADE RICOTTA GNOCCHI Prosciutto, English Peas, Sherry Wine and Truffled Pecorino Cream JUMBO SEA SCALLOPS Cauliflower, Almonds, Sweet and Sour Golden Raisins Vadouvan Curry Butter

F O U R T H COURSE : SECOND ENTREE ( C H O I C E O F ONE) WOOD GRILLED ATLANTIC SWORDFISH Chiles, Capers, Olives, Saffron, White Wine and Tomato Brodetto, Mussels, Sardinian Cous Cous HERB ROASTED FREE RANGE CHICKN BREAST & STUFFED THIGH Melted Leek and Farro Wheat Risotto, Braised Root Vegetables, Truffled Madeira and Roast Chicken Pan Jus WOOD ROASTED 4oz. FILET OF BEEF TENDERLOIN & BRAISED BEEF SHORTRIB Roasted Garlic Potato Puree, Broccolini, Smoked Blue Cheese Butter, Wild Mushroom Bordelaise CHEF’S CHOICE VEGETARIAN OPTION AVAILABLE

FIFTH COURSE: DESSERT FLOURLESS CHOCOLATE CAKE Whipped Cream, Crispy Cream Cheese Tuile

$62.00 Per Person

All quoted prices are per person and subject to 22% service charge, room rental & applicable NYS Sales Tax. All prices and item availability subject to change without notice. We require exact guaranteed counts for each entrée five (5) business days in advance