Very tender roast pork, sweet potato pickles, broccoli, radish, and lentils are served in a salad. Grapefruit is added as an accent, and the mellow sweetness of honey makes this a mustard dressing.

Chef's recommended soup will be served.

Beef shank is slowly stewed in dark beer, onion, brown sugar, etc., and accented with red wine vinegar, cloves, bay leaves, and thyme. Enjoy with potato puree.

This Mont Blanc is made with the beautiful purple sweet potato, a fall ingredient. It is topped with chocolate-coated meringue, rum raisins for an accent, apple sorbet and caramelized walnuts.