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BEER DINNER MENU - November 5, 2018

COURSE 1: Deviled Eggs, Roasted Harvest Vegetables, Pretzel Rolls

COURSE 2: Washington Apple Soup with Sage Polenta Croutons

COURSE 3: Mixed Greens, Goat Cheese, Toasted Almonds, Pumpkin Seeds, tossed in a Cranberry Orange Vinaigrette

COURSE 4: Roasted Chicken, Mashed Potatoes, Green Beans, Wild Mushrooms and Wild Mushroom Gravy

COURSE 5: Butternut Squash Flan

Menu subject to change. Please let us know in advance of any dietary restrictions and we’ll do our best to accommodate your needs.