fall Menu Options

Starters

Cherry Tomatoes Stuffed with Marinated Feta Cheese
Prosciutto Wrapped Pears with Gorgonzola and Arugula
Pork Meatballs with Mom's Marinara Sauce
Chicken Skewers with Tomato Chutney
Crab Cake Bites with Chili Garlic Aioli
Mini Spinach and Mushroom Quiche
Roasted Mushroom and Walnut Tarts
Apple and Goat Cheese Crostini
Cranberry and Brie Bites
Tomato Soup Shooters with Grilled Cheese Bites
Roasted Vegetables with Butternut Squash Hummus
Rosemary Roasted Lamb Lollipops
Baked Spinach Artichoke Dip
Charcuterie Platter
Artisanal Cheese Platter
Seasonal Fruit Platter
 

SOUPS AND SALADS

Roasted Butternut Squash Soup with Sage
Curried Lentil Soup
Chilled Corn and Bacon Soup
Lobster Bisque
Roasted Chestnut and Mushroom Soup
Curried Carrot Soup
Creamy Tomato Bisque
Kale and White Bean Soup
French Onion Soup with Gruyere
 

Radicchio Salad with Parmesan Balsamic Vinaigrette
Endive, Mache, and Radish Salad with Champagne Vinaigrette
Tuscan Kale Caesar Slaw
Endive and Gorgonzola Salad
Shaved Asparagus Salad with Aged Gouda
Spinach and Radish Slaw with Crispy Chilies
Wilted Escarole Salad
Spinach Salad with Warm Mushroom Bacon Vinaigrette
Mixed Greens with Plums and Marinated Goat Cheese
Hearts of Palm Salad with Parsley and Walnuts
Spiced Pumpkin and Goat Cheese Salad
Kale and Brussels Sprouts Salad
Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
 

Main COurse

Mediterranean Chicken with Roasted Fennel
Fresh Seafood Cioppino with Roasted Garlic Toast
Chicken and Sausage Jambalaya
Roasted Rack of Lamb with Figs
Thai Yellow Curry with Jasmine Rice
Chicken Scallopini with Sage and Fontina
Steamed Mussels with Pernod and Foccacia
Pulled Chicken Taco Bar
Penne with Goat Cheese and Pancetta
Salmon with Green Gazpacho
Lamb Tagine with Chickpeas and Apricots
Pan Seared Salmon with Pumpkin Seed Pesto
Fettuccini with Wild Mushroom Sauce
Roasted Chicken with Fennel and Garlic
White Bean Ragu with Roasted Vegetables and Pesto Toast
Penne with Prosciutto, Zucchini, and Corn
Grilled Herb Pork Chops
Salmon Burgers with Lemon and Capers
White Chicken Chili with Cornbread
Pesto Crusted Lamb Chops
 

SIdes

Roasted Sweet Potato and Poblano Salad
Wild Rice with Hazelnuts and Dried Cranberries
Sauteed Wild Mushrooms with Thyme and Garlic
Roasted Root Vegetables
Curried Sweet Potatoes
Fontina Risotto Cakes
Roasted Brussels Sprouts
Whole Roasted Carrots with Lemon and Mint
Polenta with Mushroom Ragout
Roasted Leeks with Mustard Shallot Vinaigrette
Potato Gratin with Gruyere