Project Description

Starters (choice of)

Pumpkin and butternut squash bisque finished with creme fresh and roasted hazelnuts

Roasted pumpkin and butternut squash with kale, fire roasted red pepper, pepitas, feta cheese with apple cider vinaigrette

Soup of the Day

Entrées (choice of)

Vegetable lasagne

Duck leg braised in plums and red wine served over hazel dell mushroom risotto

Elk loin Wellington over sweet potato mash

Dessert (choice of)

Apple walnut cake with a Table Mountain Farm dark chocolate caramel glaze and served with a side of salty goat dark chocolate ice cream

Pear and plum tart finished with Table Mountain Farm whiskey Caramel sauce and a a side of salty goat espresso ice cream

The Empire Lounge chef
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