Clayton Chef Menu

NOVEMBER CHEF MENU

STARTER
Louie's Deviled Eggs

IN THE KITCHEN
Seafood Risotto
Tiger shrimp, Bay scallops, and stewed tomatoes tossed in a creamy risotto

EARTH
Beef Bourguignon
slow braised beef in a burgundy wine sauce with root vegetable,
served with whipped Yukon gold potatoes and grilled broccolini

DESSERT
Caramelized Apple Bread Pudding
finished with crème anglaise