Wild Mushroom Lasagna – Sauteed porcini, chanterelle and oyster mushrooms with leeks, thyme and asiago cheese.  Served with a roasted Kabocha squash alfredo. Accompanied by a chicory caesar salad with toasted pine nuts, herb crumbs and anchovy dressing. Tonight’s dessert is individual brown butter almond cakes with a fruit compote.

$29 per plate, 5-8pm