TO START

choice of
pumpkin soup smoked maple sage cream, toasted hazelnuts

hamachi crudo Meyer lemon dressing niçoise olives, sourdough croutons

mixed greens salad persimmon, aged gouda, candied walnuts, pomegranate vinaigrette

Dungeness crab cake celery root remoulade, red pepper aioli

Entree

choice of
herb roasted diestel farms turkey brioche sausage and apple stuffing

slow roasted prime rib horseradish jus

sand dabs lemon capers, croutons and parsley

Served with

praline pecan yams
whipped potatoes
braised mushrooms
Szechuan green beans
cranberry sauce

dessert

choice of
mom’s apple crumble pie Mcconnell’s vanilla bean ice cream

mascarpone cheesecake raspberries

pumpkin pie vanilla chantilly