
Specialty Menu
Starters
Roasted Butternut Squash with Apple-Cranberry Relish
Coconut Shrimp Purses with Sweet Chili Dipping Sauce
Red Curry Mussels
Grilled Grapes with Goat Cheese Crostini
Sambuca Prawns
Stuffed Mushrooms with Chardonnay Cream Sauce
Fall Fruit and Arugula Salad
Heirloom Tomato Caprese
Super Greens, Poached Pear, Asher Blue Cheese
Mains
Maple Glazed Turkey
Tangerine Spiced Ham
Roasted Lamb Racks with Minty Apple Chutney
Oven-Roasted Free-Range Chicken with Creamy Mushroom Marsala
Pomegranate Glazed Salmon
Crab Stuffed Black Cod
Beet Ravioli with Herbed Ricotta
Mini Pumpkins Stuffed with Ink Squid Pasta in Warn Sage Brown Butter Sauce
Braised Red Wine Short Ribs with Caramelized Onion and Horseradish Potato Puree
Seared Scallops with Pistachio and Lemon Crumble
Side Dishes
Harvest Sage Sausage Dressing
Homemade Cranberry Sauce
Roasted Garlic-Whipped Yukon Potatoes
Smoked Gouda Mac and Cheese
Wild Rice Blend Pilaf
Gruyere Scalloped Potato
Sweet Potato Soufflé
Green Bean Casserole
Roasted Root Vegetables with Cauliflower
Fried Brussels Sprouts with Bacon
Lemon Asparagus
Desserts
Pumpkin Chocolate Cake
Coconut Cream Pie
Apple Crumble with homemade vanilla ice cream
Beet Cake with Chocolate Ganache and Raspberry Coulis
Blueberry Cheesecake Shooters
Fresh Fruit with Creamy Marnier Sauce