October

Amuse Bouche

Served with Sparkling

 

First Course

Butternut Squash Soup with Smoked Ham Croquette

 

Second Course

Missouri Apples, French Breakfast Radishes and Farm Fresh Greens Dressed in a Cider Vinaigrette Served with a Chèvre Tuille  

 

Third Course

Coquilles St. Jacques

 

Intermezzo

Persimmon Sorbet

 

Fourth Course

Braised Short Rib with Burgundy Wine, Autumn Mushrooms and Housemade Pasta

 

Fifth Course

Fig Soufflé with Brandy Gelato

 

Included: A glass of sparkling with Amuse Bouche 

À la carte cocktails and wines by the glass are available.