Fall - Winter

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

Flat Bread with Charred Figs, Goat Cheese and Hobb's Proscuitto

Salads and Starters

Tabouleh with Apples, Mandarin Oranges, Fresh Mint and Craisins

Quinoa Salad with Roasted Figs and Sweet 100 Tomatoes
in a Citrus Vinaigrette with Toasted Coriander

Ahi Tuna crusted with Macadamia Nuts, seared rare, sliced and served on
a Napa Cabbage Salad with Garlic Sprouts and a Ginger Cilantro Vinaigrette

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

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

Desserts

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

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