Hors d’oeuvres

Short Plates of Coq au vin in Mini Puff Pastry Shell

Chicken Pot Pie Tartlets

Sweet and Spicy Bacon wrapped Chicken

Marinated Chicken Skewers, Yellow Curry Coconut

Roasted Turkey, Brie, Red Pepper Jelly Puffs

Fennel and Sausage Risotto Cakes with Roasted Tomato Mascarpone Butter

Bourbon Glazed Pull Pork on Cheddar Biscuits with Apple Slaw

Short Plate of Braised Short Ribs of Beef with Sweet Potato Puree and Natural jus

Hoisin Beef and Scallion Rice Paper Rolls

Korean BBQ Short Rib Slider, Shredded Lettuce and Sesame Vinaigrette

Scallops and Applewood Bacon with Maple Cream

Scallop Curried Sweet Potato Latke Tarragon

Shrimp and Mango Nim Chow

Potato Pancake with Smoked Salmon and Dill Crème

Cod Cake with Basil and Orange

Onion, Olive and Thyme Mini Pissaladiere

Brie, Walnut and Cranberry Turnover

Pear and Brie Quesadillas with Orange Infused Honey

Sweet Potato Fritter with Maple Cream

Sweet Potato Pancake with Apple Pear Chutney

Porcini Mushroom Crostini with Truffled Pecorino Cheese & Thyme Aioli

Demi Tasse Cup of Heirloom Tomato Soup with cheddar grilled cheese

Canapé of Fig Blackberry Compote and Balsamic

Tomato and Roasted Tomatillo Gazpacho Shooter



Roasted Beet Salad with Arugula, Goat Cheese, and Drizzle of Raspberry Pommery Vinaigrette

Beets and Parsley Salad with Herbed Fresh Ricotta and Red Wine Vinaigrette

Roasted Beet Salad and Goat Cheese with Orange Sweetened Balsamic Reduction

Tuscan Kale Chickpea and Polenta Crouton with Asiago Lemon Evoo

Mesclun with Apple and Dried Cranberry with Pecan Balsamic

Arugula with Brie Wedge and Pears with Walnut Vinaigrette, Toasted Baguette

Wild Arugula, Daikon Radish, Bermuda Onion, Smoked Salmon and Orange Jerez Sherry Vinaigrette


Main Course

Grilled Swordfish Mushroom and Leek Risotto with Tomato

Mediterranean style Cod with Cherry Tomatoes, Pinenuts and Olives, Tomato Consommé,  with Lemon Risotto Cake

Grilled Frenched Pork Chops with Potato Apple and Bacon Hash and Natural Thyme jus

Stuffed Pork Loin with Spinach, Mushrooms, Bacon, and Goat Cheese with a Mustard Garlic Herb Crust and Caramelized Field Carrots

Sliced Roasted Tenderloin, Pinot Noir Sauce, Swiss Chard and Parsnip Potato Puree

Guinness Braised Short Ribs with Smashed Potatoes with Roasted Carrot and Turnip Medley

Grilled NY Strip Sirloin with Quinoa Salad filled with Apples, Cranberries and Pecans,  Maple-Basil Vinaigrette

Statler Chicken Breast stuffed with Apples, Walnut and Brie,Wild Rice and Warm Cider Vinaigrette

Stuffed Statler Cut Chicken Breast with Chicken Farce, Butternut Squash and Zucchini Waffle and Natural Jus

Butternut Squash Gnocchi, Brown Butter Sage Sauce and local Roasted Brussel Sprouts