Fall Menu
Antipasti Menu
Gorgonzola Bomboloni
Phyllo stuffed with Chicken Marbella (a mixture of figs, lemon, and garlic)
Olive Oil Poached Tuna with Preserved Lemon, Tomatoes and Onion
Rosemary Smoked Halibut with Caper Aioli
Brie en Croute with Fruit Compote and Hazelnuts
Chioggia Beet Chips with a tangy Yogurt and Feta Dip
Assorted Crostini
Basil Shrimp and Heirloom Bean
Roasted Turban Squash with Port Honey Reduction and Walnuts
Dolce
Panna Cotta with Brandy Macerated Cherries
Assorted cookies
Hand Rolled Truffles
Multi course sit down dinner
First Course
Ravioli filled with Roasted Garlic Goat Cheese
Sautéed in Butter with Winter Squash, Walnuts and Pecorino
Second Course
Fennel and Apple salad with Smoked Trout
Tarragon vinaigrette
Third Course
Dry aged Beef Tenderloin and Spicy Tomato Sauce on Willowood Farms Cannellini Beans, Pancetta and Wilted Lacinato Kale
Fourth Course
Spiced Wine poached Pears with Mascarpone and Pecan Brittle
