Salmon Rosette à la Nage Roast Duck Breast with Fig Sauce Broccoli Rabe Roasted Root Vegetables Apple and Frangipane Galette
Root Vegetable Pancakes with Crème Fraîche
and Homemade Applesauce Rack of Lamb roasted with Mustard, Herbs and
Hazelnuts Celery Root Puree Roasted Asparagus with Morel Mushrooms and Mushroom
Essence Butter Lettuce Salad with Sautéed Leeks and
Parsnips Chocolate Sin Cake with Crème Anglaise
Poached French Pears Stuffed with Roquefort on
Frisée Roast Filet with Beef with Rosemary and Red Wine
Reduction Haricot Vert with Cherry Tomatoes and Baby Turnips Salad of Baby Chicory with Roasted Beets and Candied
Pecans Espresso-Orange Panna Cotta Parfaits with Coffee
Gelée
Dungeness Crab Risotto with Meyer Lemon Zest Veal Tenderloin with Mustard, White Wine, Caramelized
Onions and Rosemary Snap Peas Sautéed Artichoke Hearts Salad of Endive, Goat's Milk Cheese and Candied
Walnuts Pear, Rum and Pecan Tart
Butternut Squash Soup with Apples and Yams Roasted Lamb with Pomegranate Syrup Spiced and Fruited Cous Cous Timbales Roasted Beets with Garam Masala and Sherry Salad of Radicchio with Dried Fruit Orange-Cardamom Flan
Grilled Tequila Prawns Corn Cakes with Mango Salsa Salad of Romaine Lettuce with Avocado, Jicama Threads,
Oranges, and Shaved Red Onions Roasted Achoite Chicken Pink Beans Tomatillo Rice Jo Jo's with Cinnamon Crème Anglaise
Lobster Napoleons Scallops and Halibut Dusted with Porcini, Dredged in
Panko and Sautéed Sautéed Baby Artichokes with White Wine and
Herbs Herb Salad with Raspberry Champagne Dressing Cheeses with Homemade Sourdough Croutons and Walnut
Bread Individual Assorted Dessert Platters Bon Bons
Hickory Smoked Turkey Cornbread and Turkey Sausage Stuffing Sweet Potatoes Roasted and Mashed with Sweet Butter Fresh Cranberry-Orange Relish Cranberry Chutney Green Beans Sautéed with Cream and Mushrooms
topped with Toasted Breadcrumbs Traditional Pumpkin Pie Apple Pie with White Cheddar Cheese Crust
Squash Ravioli in Browned Butter with Sage Duck Breasts with Fig Balsamic Sauce Mushroom Risotto Haricot Vert with Hazelnut Oil and Hazelnuts Chocolate Mousse Fontains Vanilla Bean Wedding Cake decorated with Champagne Grape
Clusters
Caramelized Onion Tart on Baby Greens with Truffled
Crème Fraîche Roasted Salmon Potato and Fennel Puree Olive, Parsley and Citrus Salad Homemade Sourdough Bread Caramelized Apple Bastilla with Cognac Cream
Mesclun Salad with Porcini, Artichokes, and Foie Gras Seared Ahi Tuna over Truffled Yukon Gold Potatoes with an
Herb Sauce Caramelized Shallots with Carrot Threads Assorted Cheeses with Croutons Homemade Vanilla Sorbet with an Assortment of Miniature
Cookies
Crab and Tomato Confit Napoleon Roast Pork with Citrus Caramel Fall Fruit Salad with Pomegranate Seeds Caramelized Upside-Down Apple and Almond Cakes
Smoked Sturgeon "Carpaccio" with Citrus Salad and Olive
Oil Spicy Lamb Ravioli in Red Sauce Crispy Black Bass with Endive Marmellata and Saffron Escarole with Roasted Shallots Veal Chops with Chanterelles, Roasted Garlic and
Campari Assorted Italian Cheeses Champagne Sorbet Chocolate and Hazelnut Wedding Cake with Frangelico