Dinner

 

French Onion Soup 12
brioche, gruyere

Fall Terrace Salad 14
MGF mixed greens, port poached pears, candied nuts, dried cranberries, stilton gorgonzola, balsamic vinaigrette


Housemade Tagliatelle Pasta 17/34
traditional Bolognese sauce, shaved Parmigiano-Reggiano

Dashi Crusted Halibut 48
butternut squash risotto, asparagus, saffron lemon beurre blanc

Boneless Beef Short Rib 46
“Anson Mills” pumpkin polenta, MGF baby carrots, au jus


Maple Créme Brulée 12
Fresh berries

MGF Pumpkin Pie 13
spiced whipped cream


Executive chef

Adam Brown

 Additional vegan and vegetarian options available upon request

* There is an increased risk of illness due to eating undercooked or raw animal foods.