Wednesday September 30
- 1st course: Tomato bisque with taleggio grilled cheese
- 2nd course: Beet Salad (charred yellow and red beets, goat cheese, caraway croutons, micro greens tarragon vinaigrette)
- 3rd course: Ox tail ragu with butternut squash gnocchi
- 4th course: Cauliflower steak, black lentils, carrot puree, and chimichurri
- 5th course: Dark chocolate mousse, smoked cinnamon cream, red lace cookie, salted pecans, crushed arbol peppers
Beer pairings to follow.