Cocktail Reception: Passed Hors d’Oeuvres

Grilled Porcini Mushroom Crostini with truffled pecorino cheese and thyme aioli

Warm Fig and Gorgonzola Gougeres with chestnut honey

Peking Duck wrapped in scallion pancakes with cucumber and red pepper threads with hoisin sauce

Grilled Shrimp and Autumn Vegetables wrapped in curry crepes with coriander mint chutney

Parmesan Crisps with mascarpone, prosciutto and fresh sage

Pastis Smoked Salmon Tartare served on gaufrette potato chips with crème fraiche and fresh chives

First Course

Coach Farm Goat Cheese and Vegetable “Stacks”:
Layers of roasted fall vegetables and fresh goat cheese served with Satur Farm's mache salad and a caramelized pear and shallot vinaigrette

Thyme Scented Ciabatta Toast

Main Course

Chianti Braised Short Ribs of Beef with an orange parsley gremolata

Truffled Whipped Yukon Gold Potatoes

Autumn Vegetable “Bundles”

Rustic Rolls and Sliced Breads served with sweet butter

Dessert Course

Spiced Pumpkin Timbale served with chocolate and caramel sauces garnished with pumpkin seed brittle

Assorted House Baked Cookies

Coffee, Decaffeinated Coffee and Tea