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Jill's

First Course

Jill's Bistro Tots - Truffle aioli, reggiano cheese
900 Walnut Salad - Organic baby organic greens, candied walnuts, pears, grapes, hazelnut vinaigrette
Peppered Beef Carpaccio - Arugula, grana padano, toasted pine nuts
French Onion Soup - Wood-stone oven baked with cave-aged gruyere

Second Course

Lightly Smoked Colorado Trout - Roasted fall vegetables, kale, sage
Skillet Roasted Duck Breast - Leg confit, French lentils, old fashioned mustard pancetta chip
Braised Natural Beef Short Rib - Anson's Mills Organic polenta, Point Reyes blue crispy onions
Hazel Dell Mushroom Strudel - Carrot truffle sauce

Third Course

Morton's Orchards Spiced Pear Cobbler - Caramel ice cream
Pumpkin Crème Brûlée - Ginger snap