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.