30 ppl
Cold Food:
Cheese platter- an international selection of some of our favorite cheeses with a basket of breads and crackers, and garnished with grapes and berries with honey yogurt for dipping
Crudités- a colorful variety of raw and roasted veggies with lemon aioli and caramelized onion dip
Simple salad of the freshest fall greens from our own garden lightly dressed and topped with crispy leeks and shaved reggiano parmesan
Hot Food:
Warm sautéed Brussels sprouts salad with bacon-sherry vinaigrette and crunchy parmesan polenta croutons
Quiche x 2
Lorraine- shredded duck leg confit, shallots and lots of fresh parsley
Barigoule- braised artichoke hearts, nicoise olives, French feta, and fresh basil
Pan seared scallops with apple and rosemary puree, fall micro green salad and white truffle brown butter
Roasted butternut squash soup with spiced squash seeds, fresh herbs de Provence and warm crusty bread on the side
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