Sample Autumn Menu 

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Butler Passed Hors d’oeuvres

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Grilled Rib Eye and Red Pearl Onion Skewers with Parsley Garlic Butter Drizzle

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Crispy Eggplant Fritters with Smoked Mozzarella and Tomato Confetti

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Sugar Pumpkin and Chevre in Phyllo with Pralines

Smoked Salmon Roulade with

Charred Scallion Chevre on a Potato Wafer

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Served Starter Course

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Local Organic Sonoma Field Greens

with Pomegranate Arils and Crumbled Bleu Cheese tossed in a Champagne Vinaigrette

 

Entrée

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Filet Mignon Massaged with

a Porcini Mushroom Dry Rub

Served with a Truffle infused Horseradish Cream

Accompanied by Butter Roasted Root Vegetables with Chopped Hazelnuts and

Wild Field Mushroom Risotto

 

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Sage and Citrus Brined, Roasted Free Range

Chicken Breast Finished with Cranberry Port Reduction Accompanied by Mashed Potatoes with Crimini Mushrooms and 

Composed Green Beans and Carrots

 

Dessert

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Autumn Rice Pudding

with Persimmons and Dried Cranberries

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