~ 1st Course ~

BUTTERNUT SQUASH SOUP

Bacon, Pickled Squash, Maple

~ 2nd Course ~

BRUSSEL SPROUT SALAD

Pear, Gorgonzola, Pecans, Cranberries, Honey Buttermilk Dressing

~ 3rd Course ~

PORK TENDERLOIN

Herb Crust, Potato Fondant, Parsnip Puree, Roasted Cauliflower, Habersham Honey Jus

~ 4th Course ~

POLENTA CAKE

Apples, Dates, Apricots, Whipped Mascarpone, Orange