Join Chef Mark Rhoades for a cozy, seasonal menu featuring roasted pork tenderloin with an apple cider glaze, butternut squash and sage risotto, a roasted beet salad with goat cheese and pistachios, and a pear crisp with polenta-pecan topping. 

Menu:

• Roasted pork tenderloin with apple cider glaze
• Butternut squash & sage risotto
• Roasted beet salad with goat cheese and pistachios
• Pear Crisp with Polenta-Pecan Topping