First Course

Cups of Lobster and Shrimp Bisque

Cup of Roasted Butternut Squash Soup - Cinnamon Sour Cream, Toasted Pumpkin Seeds

Chefs Choice Charcuterie Board With Accompaniments

Spiced Pork Belly Spring Rolls – Maple Honey Aioli

Crispy Rice Cake – Spicy Ahi Tuna, Wasabi Aioli, Wonton Strips

Harvest Salad - Arugula, Candied Walnuts, Burrata, Crispy Butternut Squash, Craisins, Pecan Praline Vinaigrette

Second Course

Butternut Squash Ravioli - Sage Cream Sauce

Braised Short Rib - Garlic Smashed Potatoes, Wild Mushroom Red Wine Demi-Glace

 Lobster Risotto Cakes – Pearl Onion and Mushroom Ragout, Miso Citrus Aioli

Pan Seared Ahi Tuna - Mango Fried Rice, Pacific Rim Slaw, Wasabi Aioli, Soy Reduction

Shrimp Lo Mein – Bell Peppers, Onions, Thai Chili Sesame Soy Broth, Coconut Rice

Grilled Coulette Sliced Steak – Wild Mushroom Cream Sauce, Fingerling Potatoes, Vegetables

Chicken Bowl – Bell Peppers, Pineapple, Cashews, Red Onion, Coconut Rice


 Grilled Filet Mignon - Center Cut, Garlic Smashed Potatoes, Vegetables, Onion Rings, Demi-Glace (+$22)


Sides: Spam Fried Rice, House Made Chips, Beer Battered Onion Rings With Garlic Parmesan Sauce (+$6)


Third Course

Chocolate Amaretto Bar – Whipped Cream

Apple Crumb Bread Pudding - Vanilla Ice Cream, Warm Caramel Glaze

Nasto’s Tartufos - Cappuccino or Pumpkin

Tortuga Rum Cake - Coconut Rum, Toasted Coconut, Whipped Cream

Bourbon Peach Pecan Crumble - Vanilla Ice Cream