Informal Plated Dinner

First Course

Butternut Squash Soup

Home Baked Savory Muffins, Biscuits & Breads

Second Course

Roasted Prawns with Pernod, Breadcrumbs & Fennel

Dinner

Apricot Glazed Pork Tenderloin with Cherry & Thyme Compote

Four Cheese Pennette with Panko Crumb Crust Individual Gratins (V)

Roasted Cruciferous Vegetables with Crispy Shallots (V, VE, GF)

Arugula Salad with Pomegranate Arils, Shaved Manchego Cheese & Candied Pecans (V, GF) Balsamic Dressing

Dessert

Butterscotch Pudding with Rum Caramel, Whipped Cream and Toasted Pecans

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)