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
Salads
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