• Grilled arctic char and roasted fennel brown butter sage with toasted Oregon hazelnuts
  • Sage brown butter sauce with toasted pumpkin seeds and brown sugar tuile
  • Rosemary and sage crusted roasted pork loin with Pinot Noir pomegranate reduction with roasted Brussels sprouts
  • Slow roasted pork shoulder topped with toasted breadcrumbs and baby kale
  • Bourbon glaze, baby spinach, roasted butternut squash and Parmesan cheese