Our chef is proud to offer the following menu items to choose from if you are planning a Fall or Winter event (October through March). We strive to utilize the freshest ingredients possible from local sources, and these items highlight the flavors and varieties found during the Fall and Winter months.

Hors d'oeuvres

Yam Latkes with Spiced Duck Confit and Lingonberry Jam

Flat Bread with Charred Figs, Chèvre and Hobb's Proscuitto

Salads and Starters

Tabouleh with Apples, Mandarin Oranges, Fresh Mint and Craisins

Hearts of Romaine, Grilled Radicchio and Fresh Green Beans,
tossed in a Kalamata Olive Vinaigrette, seasonal

Ahi Tuna crusted with Coriander, seared rare, sliced and served on a
Napa Cabbage Salad with Broccoli Sprouts, Toasted Cashews
and a Ginger Cilantro Vinaigrette

Creamy Garlic Soup with Applewood Smoked Bacon and Spanish Mahon,
topped with a Parsley Crouton

Housemade Kabocha Squash and Toasted Almond Ravioli,
in a Mulled Cider Brown Butter Sauce with Fresh Sage

Entrées and Side Dishes

Stuffed Turkey Loin with Herbes de Provence, Dried Fruit and Pinenuts,
served with Lady Apple Chutney

Guiness Braised Short Ribs with Chipotle Espresso Gravy and Root Vegetables

Tostada Crusted Halibut with Rock Shrimp Salsa Verde

Sweet Potatoes roasted with Fresh Basil and Truffle Oil

Polenta Torta with Garlicky Chard and Sundried Tomato Crust

Fresh Green Beans with Roasted Persimons and Carmelized Onions

Desserts

Ajou Pear Crisp "Martini" with Ginger Snap Granola and Craisins

Mini Pumpkin Cheesecakes with Butter Pecan Crust and Five Spice Sour Cream