Fall Plated Dinner
Tray Passed Hors d’oeuvres
Butternut Squash and Goat Cheese Crostini with Fried Sage
Crispy Grits Cakes with Shrimp and Pepper Jelly
Wild Mushroom Gougeres
First Course
Mixed Heirloom Lettuces
Humboldt Fog Goat Cheese, Local Honey
Roasted Grapes, Pear, Candied Walnuts, White Balsamic Vinaigrette
Entrée
Filet of Beef
Wild Mushrooms and Red Wine Reduction
Gruyere-Parmesan Potato Gratin
Asparagus, Baby Carrots
Dessert
Flourless Dark Chocolate Cake
Vanilla Sabayon, Hazelnut Gelato, Fresh Berries