December Rack of Lamb

FIRST COURSE:  BUTTERNUT SQUASH SOUP

Roasted carrots and beets, crumbled goat cheese, cucumbers, sweet red onion, mixed greens and spiced pecans with Blood Orange vinaigrette ($8 a la carte)

SECOND COURSE:  BOURBON RACK OF LAMB

Char-grilled bourbon & herb marinated rack of lamb finished with a fennel-Dijon sauce served over savory honey roasted root vegetables and truffle mashed potatoes ($32 a la carte)

TWO COURSE WINE DINNER $52

First course with Brancott Sauvignon Blanc (New Zealand)

Second course with William Hill Cabernet (California)

TWO COURSE BEER DINNER $52

First course paired with Oskar Blues Mama’s Little Yella Pils (CO)

Sam Adams Boston Lager (Belgium)