Specialty Menu 


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


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 Warm 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
Roasted Brussels Sprouts with Bacon
Lemon Asparagus

Green Bean Almondine

Maple Glazed Carrots


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 Pies with Vanilla Cream