Dinner
Soups
- Roasted Tomato & Eggplant Soup with Goat Cheese Dumplings
- Minestra – Pork, Escarole and Cannellini Bean, Veggie Soup
- Roasted Squash & Chestnut Bisque with Brown Butter
- Wild Mushroom Bisque
- Fennel and Onion Soup Gratin
- Butternut Squash, Indian Spices, Sour Cream
- Thai Chicken Coconut Soup
Salads/1st course
- Tuna Tartare with Ginger Dressing, Butter Lettuce, Shrimp Cracker
- Avocado & Pistachio, orange oil, crostini with Arugula Salad
- Chopped Autumn Kale Salad with avocado, granny smith apples, roasted butternut squash, dates & toasted pecans. Almond Butter-Cider Vinaigrette
- Roasted butternut Squash Salad with Arugula, Hazelnuts , Pancetta, Cranberries, Goat Cheese. Balsamic Vinaigrette
- Mixed Greens & Pear & Roasted Beet Salad with Blue Cheese, Candied Walnuts & Port Wine Vinaigrette
- Mixed Greens with Grapefruit, Fennel, Parmesan, Pistachios, Pistachio Vinaigrette
- Arugula, Roasted Pear, Beets & Goat Cheese, Candied Walnuts. Black Pepper Vinaigrette
Entrees
Beef
- 13 Hour Braised Short Ribs, garlic mashed potatoes, charred brussels sprouts
- Veal Shank, Potato Pearls, Creamed Spinach and Pinot Noir Jus
- NY Strip, Pearl Pasta and Veggie Risotto, Bordelaise Sauce
- Seared Filet Mignon, Potatoes Mille-Feuille, Glazed Winter Vegetables, Bordelaise Sauce (Plated Only)
Fish
- Seared Halibut (or Salmon), Garlic Mashed Potatoes and Mediterranean Green Beans with Sundried tomatoes, Kalamata Olives and Pine Nuts
- Seared Scallops Provencal. Squid Ink Angel Hair Pasta with roasted Mediterranean Vegetables (Plated Only)
- Seared Scallops or Salmon, Caramelized Fennel, Celery Root Puree (Plated Only)
- Chorizo & Red Wine Quinoa, Pan-Seared Salmon
- Porcupine Shrimp, Leeks Tartare, Garlic Mashed Potatoes (Plated Only)
Other
- Herb-Roasted Chicken, Pearl Pasta, Sweet Potato Puree, Winter Veggies (Plated but can do a buffet version)
- Roasted Chicken, Brown Butter Gnocchi, Mint & Peas, Roasted Brussels with Lemon-Garlic Sauce
- Seared Turkey Tenderloin, Orecchiette with Butternut Squash, Hazelnuts and Chiles
- Duck Breast, Butternut Squash Puree, Brussels Sprouts with Chestnut-Sage Sauce, Parsnip Gratin
- Rack of Lamb, Polenta, Roasted Root Vegetables
- Guinea Hen, Roasted, Celery Root Puree, Roasted Cauliflower & Garlic, Haricot Vert
- Roasted Guinea Hen, Crispy Pork Belly, Blackberry Gastric, Parsley Puree, Winter Veggies
Desserts
- Apple Crostata with Salted Caramel Sauce & Vanilla Ice Cream
- Tiramisu Crepe Cake, Chocolate Sauce, Raspberry Sauce
- Winter Fruit Tart with Walnut Crumble
- Pear Tart with Hazelnuts
- Hazelnut Butter Cake with Salted Caramel Sauce
- Double Chocolate Brownie Croissant Pudding