Executive Chef Renée Schuler of Eat Well Celebrations and Feasts and Executive Chef Matt Corina of Alcove Kitchen + Bar

First Course
Chicken liver mousse paté tart, raisin & pine nut agrodolcé, tuft of bitter greens
(Vegetarian option available)

Second Course
Composed fall vegetable salad, roasted carrots, red and gold beets & acorn squash, baby spinach, whole grain mustard vinaigrette, roasted and salted pecans

Third Course
Poached shrimp, lobster bisque sauce, potato pavé & roasted cauliflower, Fresno chili herb salad
(Vegetarian option available)

Fourth Course
Cabernet braised beef shortribs with reduction sauce, soft corn polenta, braised winter greens frizzled parsnip garnish
(Vegetarian option available)

Fifth Course
Two-bite apple galettes, Weisenberger grit crust, housemade caramel & persimmon mousse shots with gingersnap crunch (GF)

Chef Jacob Benavides of Pennyflower and Executive Chef Corey Cova of Metropole

Chef Luke Schoenbachler of Five Kitchen & Bar, Crown Restaurant Group and Chef Josh Halpin, Crown Restaurant Group Corporate Butcher

First Course

Pickled beet and goat cheese salad, truffled goat cheese mousse, compressed beets, pickled mustard seeds, frisée, finished with a beautiful orange oregano vinaigrette.

Second Course

The Open Range

Free-range chicken eggs, Tuscan breaded chicken sausage, stuffed with fresh mozzarella ovolini, nested in crispy fried spaghetti, served over pistachio fennel pesto.

Third Course

Meat and Potatoes

An elevated take on a rustic classic we all know and love. Crispy handmade potato gnocchi, served on a bed of delicious heartwarming stroganoff sauce.

Fourth Course

The Green Mile

A wonderfully tender and flavorful roasted pork tenderloin, served simply with a Latin take on the traditional romesco sauce, with roasted tomatillos, poblano peppers, and roasted pepitas, garnished with a roasted walnut gremolata. Tangy, bright, yet the perfect note to lead you to a sweet bite at the end of your experience.

Fifth Course

Caramel Apple Flan

A very simple flan, with the apple cider caramel it’s baked in doing most of the talking. With the post-Halloween months coming, this take on a caramel apple at a fall festival will make you feel at home towards the winter months