Fall Sample Menu

Starters

Antipasto Plate of cheeses, meats and grilled artichoke hearts

Coddled Egg, Butternut Butter , Crusty Bread

Pumpkin Gruyère Galettes

Salad

Arugula Salad, Point Reyes Blue Cheese, Edible Flowers

Heirloom Tomato, Charred Corn Salad, Garden Herbs

Caramelized Apple, Shaved Kale, Pistachio

Sides

Balsamic Red Onion, Pine Nut and Farro Pilaf

Butternut Squash, Ginger, Lemon

Eggplant and Tomato Gratin

Main Course

Garlic Oregano Rolled Leg of Lamb

Maple Chili Roasted Pork Loin, Apple Chutney

Rosemary Rib Roast, Cipollini Onion, Artichoke Ragu

Dessert 

Mini Apple Pies, Cardamom Crème

Homemade Goat cheese and Pumpkin Tart

Additions, Sides, and Extras 

Artisan Bread and Stonehouse Olive oil

Assorted Seasonal Fruit Pastries

Gluten-Free Menus are Available

Sweet and Spicy Nuts

House-made Yogurt

Kid Friendly foods

Granola Bars

Goat Cheese

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