First Course
Pan Seared Crusted Coral Lingcod on Brussel Sprout Slaw
w/ Corn & Pepper Salsa and infused Smoked Tomato Oil drizzle

Second Course
Acorn Squash Soup Served in Acorn Shell
w/ Red and Green Apple Garnish, Cinnamon Twist
Hand Whipped Cream Tear Drops

Third Course
Herbed Crumb Crusted Artichoke Leaves
Poached in Lemon Garlic Broth
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Intermezzo
Cucumber Mint Champagne Granite
served in Seedless Cucumber Cups

Main Meal
Braised Lamb Shank in a Bar B Q Demi
on Mashed Maple Sweet Potatoes and

Dessert
>Warm Peach Tart
w/ Chef Surprise in Vanilla, Pastry Cream