Autumn Menu
Welcome Beverages
Spiced apple cider
Ginger plum soda
Cranberry orange pomegranate aqua fresca
Passed Hors d'ovuers
Pan seared scallops, roasted cauliflower puree, tomato bacon jam, crispy brussel sprouts (gf)
Duck confit tart, whipped cassoulet beans burnt orange blossom glaze
Lamb meatballs smoked green curry and garlic yogurt (gf)
Smoked carrot & cashew Pate, crudité, and crostini (V) (gf)
Crispy cauliflower skewer, Korean BBQ (V) (gf)
Foie gras nigiri, eel sauce, beet micro greens (gf)
First Course
Endive salad, fennel, bosc pear, radicchio, Marcona almonds, Stilton cheese, Champagne vinaigrette (veg) (gf)
Second Course
Oven roasted Snowdance chicken salsa verde, red watercress, garlic chips, roasted Jerusalem artichokes (gf)
Braised short Ribs, bordelaise and whipped potatoes (gf)
Grilled porkchop with mustard seed & cider apple chutney cauliflower gratin
Gnocchi with truffle mushroom ragu (V)
Dessert Course
Bourbon pecan pie with vanilla bean Chantilly cream
Pumpkin blondies (V) (gf)
Apple & pear crumble ala mode
Chocolate berry cheesecake (gf)
(veg) = vegetarian (V) = vegan (gf) = gluten free
Baked brie, roasted garlic bulb, berry compote, honey crisp apple, cantaloupe, honey dew melon, puff pastry (veg)
Eggplant stack, crispy eggplant, onion rings, heirloom tomato, cashew "ricotta" herbs, mesclun, balsamic reduction, EVOO (V)(gf)
Bulgogi carpaccio, kimchi, Anjou pear, toasted sesame, scallions, fried shiso (gf)
