fall MENU

Light Hors d’oeuvres

Goat Cheese and Herb Stuffed Mushrooms

Artichoke Fritters with Remoulade

Cranberry Scones with Roasted Turkey and Apricot Marmalade

Wedge of Gorgonzola & Brie Drizzled with Dried Fruit Compote

Roasted Fall Vegetables
Sweet Potatoes, Cauliflower, Mushrooms, Beets
and Brussel Sprouts with Hazelnut Vinaigrette

Asian Pork Meatballs with Soy Garlic Sauce

Heavy Hors d’oeuvres

Short Plate with Pomegranate Braised Short Ribs 
Served over Mashed Sweet Potatoes

Lump Crabcakes with Peach Chutney

Cardamom Roasted Pear and Barley Salad

Balsamic Glazed Chicken Skewers

Saga Bleu Cheese with Roasted Garlic and Sweet Tomato Chutney

 Fall Buffet

Baby Organic Spinach Salad with Candied Pecans,
Plumped Cranberries and Bleu Cheese
Tossed with Pomegranate Vinaigrette

Carving Station

Apricot Roasted Turkey with Cranberry Chutney
and
Rosemary Grilled Rack of Lamb with Blackberry Ancho Sauce

Wheatberry and Wild Rice Pilaf

Grilled Sweet Potato Drizzled with Maple Butter

Green Beans and Caramelized Leeks with Lemon Zest 
and Toasted Pinenuts

Pumpkin, Cranberry and Apple Mini Indulgences