Fall Dinner Buffet

Braised Beef Short Ribs

with tart herb salad

Pan seared Halibut

with caper-raisin vinaigrette + smoked carrot brown butter puree

Little Leaf lettuces

with shaved brussels sprouts, toasted almonds, sheep’s milk feta + clementine harissa vinaigrette

Grilled eggplant and pear salad

with walnut-basil pesto + local honey

Warm farro

with lacinato kale, wild mushrooms + preserved lemon