first

seafood chowder

Humbolt Fog goat cheese salad with dried cranberries, apples, candied walnuts, pomegranate vinaigrette

smoked salmon and prawn cocktail

crab beignets roasted red pepper coulis

Vivianne’s “seven layer salad” with snow crab

entrée

local lavender honey basted turkey

homemade sausage and wild mushroom stuffing, spice roasted yams, whipped potato, old fashioned green beans, giblet gravy

all natural herb roasted rib of beef, aged cheddar and potato gratin, old fashioned green beans, sausage- mushroom stuffing and pan jus

farmer john ham steak, pineapple- ginger and maple glaze, old fashioned green beans, and aged cheddar potatoe gratin, sausage mushroom stuffing

dessert

warm apple tart with caramel sauce and crushed vanilla ice cream

pumpkin crème brulee pie whipped cream

Parties of 5 or more- 18% Gratuity will be added.

$15. 00 Per Bottle Corkage Fee for Guest Provided Wine Not on our Wine list

$25. 00 Per Bottle Corkage Fee for Guest Provided Wine that is on our Wine list

(prices subject to change)

Executive Chef Greg Lutes