Fall Sample Menus

Menu One

Arugula Salad with Burrata & Sherry Vinaigrette
Roasted Beets, Walnuts & Sweet Citrus Slices

Prosciutto Wrapped Pork Tenderloin
Roasted with Thyme & Garlic

Thyme Roasted Butternut Squash
Diced Squash Tossed with Apples & Walnuts

White Wine Dijon Braised Brussels Sprouts
Pan Sauteed Brussels Sprouts Braised with Shallots in White Wine & Dijon Mustard

Chocolate Pots de Creme
Creamy Milk Chocolate Pudding Topped with Whipped Cream & Chocolate Shavings

 

Menu Two

Poached Pear & Mixed Greens Salad
Gorgonzola & Pomegranate Seeds in Champagne Vinaigrette

Creamy Potato & Leek Soup
Pureed Yukon Potatoes with Leeks & Finished with Heavy Cream

Lemon & Thyme Crispy Chicken Breasts & Thighs
Pan Seared & Roasted with Skin On

Butternut Squash Pasta with Roasted Cauliflower
Tossed in Brown Butter Sauce with Crispy Sage, Pepitas & a Dollop of Ricotta

Pumpkin Bundt Cake
Topped with Maple Cream Cheese Frosting


Menu Three

Delicata Squash & Spinach Salad
Cranberries, Walnuts, Feta & Shallots in Red Wine Honey Vinaigrette

Sherry Braised Short Ribs
Succulent Braised Beef Short Ribs in Sherry

Creamy Goat Cheese Polenta with Gourmet Mushroom Ragout
Creamy Polenta Topped with Thyme & Gourmet Mushrooms

Zesty Roasted Broccolini
Sauteed Garlic & Broccolini Topped with Lemon Zest

Gooey Brown Butter Pecan Blondies
Served with Vanilla Bean Ice Cream