Fall Comfort Foods

Appetizer Station

Crostini Board with Fresh Ricotta, Sauteed Greens, Roast Cranberries, Prosciutto, Salami,

Shaved Parmesan, Fresh Caprese with House Made Pesto and Clover Honey

Pumpkin Fondue with Blanched Vegetables and Artisan Bread Cubes

Dinner

Chicken Pot Pie – Individual Casserole Pots

Four Cheese Pennette – Individual Skillets

Beef Bourguignon – Individual Ramekins

Mixed Greens Salad with Roast Sweet Potatoes, Pomegranate Arils, Manchego Cheese and Candied Pecans

with Balsamic Vinaigrette and Crème Friache Dressing on the side

Haricot Verts with Caramelized Mushrooms and Crispy Shallots

Baked From Scratch Muffins, Biscuits and Bread with Butter

Dessert

Apple Streusel Cheesecake Bars

Pecan Pie Bars

Mini Cupcake Selection

Fees for chef, assistant chef, waitstaff are additional and will be included in a proposal after you select a menu. V (vegetarian) – VE (vegan) – GF (gluten free, but prepared in a kitchen that prepares other items with gluten)