Sample Menu 1

1st Course: Potato and Arugula Puree

With Seared Scallop, Pancetta, and Smoked Almonds

2nd Course: Braised Beef Short Ribs

With Roasted Root Vegetable, Shitake Mushroom Salad, and Coriander Gremolata

3rd Course: Butternut Squash Custard

With Cranberry Compote, and Maple Syrup

Sample Menu 2

1st Course: Cauliflower and Celery Root Soup

With Seared Scallop, Truffle Oil, and Fresh Chives

2nd Course: Braised Beef Short Ribs

with Baby Bok Choy, Sweet Potato, and Coriander Gremolata

3rd Course: Almond Cake

With Sautéed Pears and Sour Cream Sorbet

Sample Menu 3

1st Course: Baby lettuces

With Roasted Mushrooms, Radishes, Chestnuts, and Lemon Soy Vinaigrette

2nd Course: Basil Mousse Crusted Sea Bass

With French Beans Sautéed with Caper Berries, Fingerling Potatoes, and Beurre Blanc

3rd Course: Lavender Scented Crème Brûlée

With Fresh Raspberries and Almond Lace Cookie

Hors D'Oeuvres

Charcuterie and Artesian Cheese Display

Local Cheeses with Seasonal Fruit, Sliced Cured Meats, Marinated olives, fig Mustarda, Roasted Almonds, and Grilled Breads

Mini Crab Cakes

With Chipotle Aoli

Smoked Ham Crouque Monsieur

With Gruyere, and Mustard Sauce

Salads

Heart of Romaine

With Olives, Oven Dried Tomatoes, and Creamy Garlic Dressing

Autumn Greens

Candied Pecans, Blue Cheese, and Rice Wine Vinaigrette

Pasta and Risotto Station

Wild Mushroom risotto

with Fresh Herbs and Truffle

Orechette

with Sauce Bolognese and Fresh Basil

Penne Pasta

with Roasted Butternut Squash, Spinach, and Garlic Cream

Carving Stations

Roasted Angus Strip loin

With Horseradish and Beef Jus

Sage and Chile Crusted Pork Loin

With Sauce Robert and Apple Chutney