This years menu:

Signature drink: Apple wood smoked old fashioned

Appetizer will be be during cocktail hour while guests chat and enjoy the farm. Grazing table with fall fruits, cheeses, preserves, breads veggies and meats

Soup: Fire roasted tomato soup topped with crispy prosciutto and drizzles of olive oil and coconut milk. Served with crusty breads.

Main: Truffle salt bison ribeye steak with morel mushroom sauce (5oz and aged 21 days)

Honey mustard roasted baby potatoes

Roasted Brussel sprouts topped with pomegranate seeds, feta, pepitos, and pomegranate glaze

Desserts: transparent tarts with maple whip cream and pecans