avocado and persimmon salad with persian cucumber and red wine vinaigrette

stout braised beef short ribs with apple and horseradish remoulade harissa marinated free range chicken breast with mint gremolata twice caramelized brussels sprouts with shallots whole-grain risotto with persimmon and gruyere blue lake green beans with ginger and antebellum benne crisp grist & toll polenta

sweet potato pie *fresh and roasted berries with halva for those with dairy intolerance