From Culinary Director Adrian Hoffman and Co-Founder Bradley Ogden Pastry Chef Patti Dellamonica-Bauler's Cream Cheese Panna Cotta with Pluot Sauce
Autumn Artichoke and Sherry Soup with King Salmon Carpaccio Colorado Lamb and Apricot Stew "Braised and Glazed" Pork Shoulder on Green Onion Farro with Grape and Almond Salad Lemon Meringue Pie Pumpkinseed Crusted American Red Snapper with Roasted Spaghetti Squash and Lobster Sherry Sauce Apple-Oat Bran Muffins Hot Mulled Apple Cider Apple Cottage Cheese Hotcakes Gravenstein Apple Butter Shirred Eggs with Asparagus and Parmesan Grilled Asparagus with Smoked Bacon and Black Olive-Caper Vinaigrette How to Cook a Dungeness Crab
