Chicken Gruyere Tart

Truffle Aioli

Chicken and Waffles

Maple Syrup in Pipettes

Bacon Wrapped Tenderloin (GF)

Gorgonzola cheese

Crab Cake Bite (GF)

Preserved Lemon Aioli

Sweet Chili Glazed Shrimp (GF)

Lime | Cilantro

Whipped Brie Crostini (V)

Oven Roasted Tomatoes | Basil | EVOO

Fried Mac N Cheese Bites (V)

Tomato Basil Fondue

Grilled Cheese and Tomato Soup (V)

Sandwich- Brioche | Manchego | Truffle Spread

Soup- Tomato | Fennel | Cream

Basket of Fresh Baked Breads

Pugliese, baguette, olive

Olive Oil | Butter | Sea Salt (Maple Chive, Peppercorn)

Plated Salad

Pre-set

Bibb Salad

Pear | Gorgonzola | Walnut | White Balsamic

Dinner Station One: Carving

Chef Attended - 2 station setup

Beef Tenderloin

Red Wine Demi

Cedar Plank Salmon

Lemon Beurre Blanc

- Grilled Baby Carrots

Pomegranate | Mint

- Fall Wild Rice

Cranberry | Sage

- Fingerling Potatoes

Smashed Garlic | Rosemary | Sea Salt

Dinner Station Two: Pasta Fresca

Chef Attended - 2 station setup

Fresh Cooked to Order Pasta

Grated Parmesan Cheese, Chili Flakes and Basil

Rigatoni

Sweet Sausage | Bolognese

Orecchiette

Charred Lemon Aglio Olio | Farm Vegetables

Cheese Ravioli

Pesto | Asparagus | Pine Nuts | Pecorino

Dessert (7:30-9:30 pm)

Coffee and Tea Station

Freshly Brewed Dark Roast and Decaffeinated Coffee with Herbal Tea

Pies

Apple

Pumpkin

Vanilla Ice cream