First Course SPICED BUTTERNUT SQUASH BISQUE: toasted pepitas or MARKET GREEN SALAD WITH HERBED SHRIMP: butter lettuce, Dirty Girl Farm roasted beets, Cypress Grove goat cheese, walnuts, pickled onions, sherry vinaigrette Entrée ROASTED HALIBUT, LOCALLY SOURCED, TOMATO FENNEL BROTH or DRY AGED NIMAN RANCH STRIP STEAK or WHOLE WHEAT SPAGHETTI, ROASTED MUSHROOM BOLOGNESE Dessert GHIRARDELLI MOLTEN CAKE chocolate ganache sauce, Grand Marnier macerated berries, vanilla bean ice cream