Seatings are at 5 p.m. and 7:30 p.m. Call for reservations.
- First course — Assorted cheeses.
- Soup course — Fresh butternut squash bisque.
- Main course — Boneless beef short ribs with Zinfandel wild mushroom gravy served with garlic herbed mashed potatoes and buttered winter vegetables.
- Dessert — Pecan bread pudding with vanilla crème anglaise.
Each course will be paired with your choice of beer or wine.
Dinner proudly prepared by Matthew B. Cooper, certified executive chef of Chef's Table Events and Icon Ice.