FALL MENUS

Rosemary poached red potato halves filled with walnut & chive sour cream
Red potatoes are poached in rosemary-scented water, then hollowed out and filled with a delicious mixture of chives, fresh sour cream, and walnuts

Prosciutto wrapped scallops with pomegranate reduction
Succulent bay scallops are first gently seared, then wrapped with prosciutto and baked.  The final dish is drizzled with a pomegranate reduction for a complimentary sweet note

Socca blini with caviar and crème fraiche
Socca is a sweetly flavored chickpea flour common in the south of France.  These delicate blini are finished with the finest quality beluga caviar and a dollop of crème fraiche

Red pepper polenta cups with pulled pork
Chopped roasted red peppers are mixed with polenta and formed into delicate cups.  The filling is  delicious pulled pork with a savory and tangy tomato/vinegar sauce

Apple and Camembert cheese tartlets
Delicious gala apples and Camembert cheese baked in a flaky puff pastry.  Finished with an egg wash

Blini topped with smoked salmon and wasabi guacamole
Light-as-air buckwheat blini cakes are topped with layers of thinly sliced Alaskan smoked salmon.  A piping of fresh guacamole with a spicy hint of wasabi give a unique twist to this classic dish

Mini croque-monsieur
Layers of delicate phyllo are folded over herbed ham, Gouda and swiss cheeses. Quintessential French rue fare with an elegant touch for entertaining.

Bacon wrapped dates with chorizo
Medjool dates are stuffed with fresh Mexican chorizo, wrapped with lean smoked bacon and baked.  Topped with a tomato sherry sauce

Tuna tartar with cayenne aioli on wonton crisps
Diced sashimi grade tuna is tossed with a light and spicy cayenne aioli.  Served on homemade wonton sesame crisps

Salad skewers with cherry tomatoes, fresh mozzarella, and basil
A new take on the classic tomato basil salad. Fresh basil, buffalo mozzarella, and cherry tomatoes are layered on easy to handle skewers.

Flank steak with bleu cheese, wrapped in a peapod
Lean flank steak is first boiled for tenderness, then grilled to seal in flavor.  Topped with bleu cheese crumbles and placed inside a peapod for a delicious crisp texture

Boursin crusted artichoke hearts
Fresh hearts of artichoke are boiled in lemon water, then topped with creamy Boursin cheese and homemade herbed breadcrumbs.  Baked to a crispy finish

Spicy crab risotto cakes
Delicious fresh crab and risotto cakes fried to a golden brown.  Served with a chili-lime drizzle

Toasted butternut squash, pine nut, and brown sugar ravioli
Fresh homemade ravioli purses are filled with toasted pine nuts and pureed butternut squash sweetened with brown sugar.  Toasted to a golden brown.

Om ali
A traditional Egyptian dessert similar to bread pudding. Almonds, pistachios, cinnamon, raisins, and dough are baked with cream, butter, and orange water.  Baked until the dough puffs and cream sets. A unique and delicious fall dish.

Layered cups of panna cotta and balsamic cranberries
Freshly made vanilla panna cotta is layered with fresh cranberries macerated with sugar, balsamic, and a hint of black pepper.

Curry chicken lettuce wraps
Grilled fresh chicken breasts are cubed and mixed with a yellow curry aioli. Garnished with red grapes and served in a buttercrisp lettuce wrap

Roast beef and Brie crostini
Perfectly roasted juicy beef is sliced and layered on crostini points. Topped with imported Brie.

Black and gold zucchini wheels
Thickly sliced zucchini is topped with a delicious blend of lemon hummus and black beans.

Sage stuffing cakes topped with turkey and plums
Cakes of homemade sage stuffing are topped with slices of roasted turkey breast and a sweet plum reduction.

Chocolate dipped jalapeno peppers
Petite jalapenos are de-seeded and dipped in cacao rich dark chocolate.  A wonderful conversation
starter and a must-try.

Albondigas with currant sauce
Flavorful pork and onion meatballs are served with a sweet and tangy currant sauce.

Mushroom tops with white beans and Gorgonzola topping
Crimini mushroom tops are served with mashed cannelloni beans and crumbled Gorgonzola

Spiced chicken sausage with pickled beets
Chicken sausage flavored with fennel, garlic, and herbs is split and garnished with pickled beets.  Served on top of crispy flatbread

Pumpkin stuffed shrimp
Jumbo shrimp are butterflied and filled with pumpkin, celery, and scallions. Dusted with homemade breadcrumbs, then baked until golden

Caesar salad crisps
Melted Parmesan cheese crisps are topped with shredded lettuce, cherry tomato, olives, crumbled egg, and homemade Caesar dressing.