Roast Tenderloin of Beef Bourguignon* (GF) Seared Forest Mushrooms, Bacon Lardons, Baby Onions and Rich Red Burgundy Sauce, Signature Smashed Potatoes with Caramelized Onion and Roasted Garlic, Oven Roasted Beet Mélange Cape Ann Baked Haddock With Oven Roasted Cherry Tomatoes, Buttery Panko Gremolata atop Wild Mushroom Risotto with Lemon Butter Asparagus Butternut Squash Ravioli Hand Crafted with Mascarpone Cheese Crème Sauce, Topped with Mélange of Roasted Butternut Squash and Red Onion Garnished with Fresh Fried Sage Leaves Let us know in the RSVP which dietary restrictions you need met