Private Chef’s Dinner for 10

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