Hillbrook Inn

Bacon Wrapped Scallops | Red Wine Caramel Sauce --- Fall Flavors | Roasted Pears | Goat Cheese | Chutney --- Butternut Squash Mushroom Gratin | Gruyère | Parmesan| Herbed Breadcrumb --- Filet Mignon | Demi | Roasted Cauliflower | Sugar Snap Peas | Root Vegetable Purée --- Artisan Cheese Plate| Aged Manchego Cheese | Candied Walnuts | Preserves --- Apple Puff Pastry Tart | Creme Anglaise The Price doesn't Include Tax and Gratuity

***First Course | Frisée Salad; Feta, Blood Orange, House-Smoked Lardon, Rainbow Radish & Fennel*** ***Second Course | Truffle Lobster “Mac & Cheese” with Pearl Couscous in a Sauce Mornay OR Butternut Squash Ravioli in Truffle Brown Butter with Chives*** ***Third Course | Aged Manchego; accompanied by Dried Apricot, Thyme Infused Honey, Mostarda, Mini Toasts & Rosemary Granola*** ***Fourth Course | Filet Mignon with braised French Beans, Parsnip Purée, Crisp Onion Straws, Red Wine Demiglace OR Duck Breast in Bing Cherry Sauce with Fingerling Potatoes & Poached Apples and Pears*** ***Fifth Course | Dark Chocolate Mousse flavored with Rose water, JQ Dickinson Salt & Candied Orange Peel***

First Beet & Goat Cheese Salad-Herb-roasted beets, whipped goat cheese, candied walnuts, and orange vinaigrette Second Lobster Risotto-Creamy Arborio rice, saffron, shaved truffle, and Parmesan OR Wild Mushroom & Parmesan Tart-Puff pastry with foraged mushrooms, thyme, and shaved Parmigiano-Reggiano Third Aged Gouda & Humboldt Fog Cheese,Fig & Rosemary crisps, dried fruits Fourth Chateaubriand, with red wine demi-glace, roasted parsnips, and braised kale OR Pan-Seared Sea Bass-Crispy skin sea bass with a lemon beurre blanc, seasonal root vegetables, and a fennel purée Fifth Dark Chocolate Mousse with caramel, and a gold leaf garnish OR Cranberry Orange Torte