Hors D’Oeuvres
Charcuterie platter
Artisanal cheese platter
Scallion pancake with seared Ahi tuna
Piggy Back Dates

First Course – Soup
Butternut Squash Bisque topped with
toasted pumpkin seeds & spiced crema

Second Course – Salad
Poached Pear Salad with arugula,
spiced nuts & goat cheese in a
citrus-poppy seed dressing

Third Course – Entree
Filet Mignon with roasted fall vegetables,
parsnip-potato puree & red wine reduction

Fourth Course – Dessert
Chocolate Mousse with fresh raspberries

Private Chef Dinner