Project Description

First Course (choice of)

Spinach and Artichoke Dip + House-Made Garlic Flatbread

Sausage and Mozzarella Arancini + Sweet Pea Puree

Second Course (choice of)

Beer Braised Beef Pot Roast + Mirepoix and Local Potato

Pan Seared Salmon Fillet + Warm Quinoa Salad

Third Course (choice of)

Root Beer Float with Local Vanilla Bean Ice Cream

Traditional Bread Pudding + Raspberry Coulis

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