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First Course
Butternut Squash Soup – Butternut squash, roasted to lightly caramelize, and blended with a delicate balance of fresh herbs (GW and Vegan) Moroccan Lamb Meatballs – King’s Corner minced lamb seasoned with a blend of Moroccan spices. Served with Apricot fruit chutney and Minted Yogurt (DF Available on Request) Second Course Happy Nun Greens –Heritage Mixed Greens and Kale tossed in our signature Apple Cider, Honey and Camelina Oil Vinaigrette and topped with Dried Cranberries, Pumpkin and Sunflower Seeds Third Course Skillet Pork Chops with Balsamic Peaches – A sweet and savory combo of peaches and balsamic reduction topping a 16oz, locally sourced, Thick-cut Pork chop. Served on a bed of Rosemary Barley Risotto and topped with Feta and Fresh Basil. (GW and DF on request; substitutions required) Rum-glazed Atlantic Salmon – 8oz Atlantic Salmon in a Smooth 42 Not Rum Glaze, baked sweet potato wedges with a side of cilantro lime aioli, and Chili Lime Green Beans. A little promise of summer in every bite! (GW, DF) Three Seasons Bake – A fantastic combination of Butternut Squash, Sweet Potatoes, Peaches and Leeks seasoned with fresh herbs and drizzled with our favorite SPUN Honey and topped with Maple Smoked Roasted Walnuts (Vegan, GW) Fourth Course Peachy Keen Sandwiches – Homemade Peach and Bourbon Ice Cream sandwiched between two homemade Snickerdoodle cookies and dusted with Cinnamon Sugar Rummy Raisin Pudding – Rum and Raisin Bread pudding topped with sweet custard Smooth Vanilla Custard Drink Features Peach Mojito Smooth 42 Sexy Peach, Not Rum, Peach Puree , Mint, Vanilla Simple Syrup, topped with Club Soda $9 Rebellion Peach Sour $7.50 |
