Starters
CROSTINI WITH WARM PEAR SLICESBrie and Toasted Pine Nuts
Wild Chanterelle Mushroom Tartletswith Gruyère Sauce
SAFFRON RISOTTO CAKESTopped with Dungeness Crab and Tomato Chutney
Chive BLINIwith Lox, Capers, Dill and Lemon Crème Fraiche
PROSCIUTTO WRAPPED SHRIMP SKEWERSwith Lemon Aioli
SMOKED SALMON POTATO CAKESwith Avocado and Herbed Aioli (Tarragon, Parsley, Chives, Caper, Cornichons)
DUNGENESS CRAB CAKESwith Lemon Aioli
MINI CROQUE MONSIEURwith Béchamel, Artisan Ham, Stone Ground Mustard and Raclette
STEAK BRUSCHETTARoasted Garlic-Rosemary Aioli and Broiled Onions
SWEET POTATO LATKESwith Cranberries and Clabbered Cream
STILTON STUFFED MUSHROOMS
Salted New Potatoes with RacletteCornichon and Pickled Shallot
PIZZACaramelized Onion, Sage, Roasted Pear, Fromage Blanc, Pine Nuts
Soup
and
Salad
BUTTERNUT SQUASH SOUPCaramelized Apples, Winter Spiced Crème Fraiche, Toasted Hazelnuts
ROASTED PEAR SaladPear Halves Stuffed with Chèvre, Honey and Walnuts Served Warm Over Mixed Greens with Champagne Vinaigrette
MIXED GREENS SERVED WITH WARM BUTTERED APPLES Brie and Toasted Pecans
SPICE ROASTED SQUASH SALADwith Roasted Apple, Endive, Fromage Blanc, Spiced Pumpkin Seeds and Crispy Leeks
Baked Filo ParcelsStuffed with Roquefort, Caramelized Apple and Dried Cherry Served with Arugula
WARM SPINACH SALADwith Toasted Pine Nuts, Stilton and Port Caramelized Onions in Bacon Vinaigrette
Chopped Radicchio Saladwith Pear, Candied Pecan, Dried Cranberries and Cinnamon Spiced Labneh Dressing
WARM LEEK, HERB AND CHEESE STUFFED CREPE Served with Garden Parsley, Radish and Snap Pea Salad
Entrée
Cornish Hen with Fennel, APPLE and Leek StuffingRoasted Parsnips, Baby Carrots and Brussel Sprouts
MARCONA ALMOND MINT PESTO CRUSTED LAMB RACKSwith Potato-Leek Filo Pie and Green Beans
ROASTED PORK LOIN WITH CRANBERRY-APPLE COMPOTECreamy Polenta, Broiled Brussel Sprouts and Leeks
BEEF TENDERLOIN STEAKS WITH Stilton and ChanterellesServed with Fingerlings, Leek Gratin and Watercress
Pork Tenderloin with Plums, Shallots and CreamServed with Broccolini and Squash Gratin
Braised Short Ribswith Rapini and Gruyere, Bacon and Chive Twice Baked Potatoes
GREEN AND BLACK PEPPERCORN CRUSTED Steak with Cognac Cream Sauce, Roasted Fingerlings and Brussel Sprouts with Toasted Pecans and Crispy Leeks
SEARED Ling Cod WITH HANDMADE PASTALardon, Wilted Spinach, Chanterelles, Onion, Garlic and Lemon
SALMON IN FILO WITH BRIE AND TARRAGONServed with Herb Roasted Fingerlings and Braised Julienne of Carrot, Thyme and Leek
PISTACHIO CRUSTED SOLE MEUNIÈRE (Lemon, Caper, Parsley, Brown Butter) Served with Roasted Garlic Wild Mushrooms and Pan Fried Smashed Baby Potatoes
Dessert
BLACKBERRY APPLE COBBLERwith Cinnamon-Almond Cookie Crust and Vanilla Ice Cream
DARK CHOCOLATE CREPESStuffed with Chocolate Mousse and Toasted Almonds
RUSTIC BROWN BUTTER PEAR GALETTEwith Vanilla Ice Cream and Salted Caramel
POTS DE CRÈMEBittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone
BROWN BUTTER-Caramel APPLE CREPESwith Vanilla Ice Cream and Toasted Walnuts
WARM CHOCOLATE CAKEwith Hazelnut Brittle Ice Cream and Dark Chocolate Sauce
Poached Pears with Champagne Sabayon (Whipped Champagne Mousse) and Candied Macadamia Nuts