Plated & Coursed

Salads:

Arugula & Endive Salad with Candied Walnuts, Apples & Maple Vinaigrette

Baby arugula and endive with shaved red onion, thin-sliced apple, candied walnuts, and shaved parmesan.

Roasted Pear & Gorgonzola Salad

Mixed greens with roasted or poached pears, gorgonzola crumbles, dried cranberries, toasted sunflower seeds and toasted pecans.

Baby Kale & Delicata Squash Salad

Roasted delicata squash rings, pomegranate seeds, feta, and crasins, pumpkin seeds  over tender baby kale.

Shaved Brussels Sprout & Apple Salad

Thinly shaved Brussels sprouts with julienned apple, aged cheddar, toasted almonds, crasins  and a lemon-maple dressing.

Fig & Prosciutto Salad

Wild arugula with fresh or roasted figs, thin prosciutto slices, burrata or ricotta salata, and toasted hazelnuts.

Roasted Beet & Citrus Salad

Golden and red beets with orange segments, whipped goat cheese, arugula, and pistachios.

 Pear & Burrata Plate
Poached pear, creamy burrata, candied walnuts, microgreens, and a drizzle of aged balsamic.

Plated Appetizer:

Pumpkin ravioli with a brown butter sage sauce

Scallops:

a butternut squash puree and crispy sage over a pomegranate barre blanc

Maple Glazed pork belly:

Over an apple fennel slaw
Sweet potato gnocchi:

 Squash sage sauce

Carrot ginger puree with herb marinated shrimp and chilli oil

Entrees:

Herb crusted beef tenderloin:

With red wine demi and truffle whipped potatoes with roasted heirloom carrots

Maple glazed pork tenderloin:

With an apple chutney and sweet potato puree with roasted brussels

Pan seared chicken breast

 with wild mushroom truffle risotto, green bean almondine

Salmon:

Butternut squash puree, cider reduction, roasted pearl onions, wilted spinach and maple roasted delcata squash

Crispy duck breast:

Fig-pork reduction, over black garlic mashed potatoes, roasted carrots

Beef wellington:

Sautéed spinach, roasted garlic mashers, maple roasted delicta squash

Braised beef short ribs:

Black garlic mashers, roasted parsnips, and turnips, with a red wine reduction sauce

Braised chicken with fennel and white wine:

Served over a creamy thyme and sage polenta, served with fresh dill and fennel fronds

Dessert:

Pumpkin cheese cake bars with maple glaze

Poached pears in spiced red win served with mascarpone cream

Cranberry apple crisp with vanilla bean whipped cream

Spiced molten chocolate cake served with a chai whipped cream

Spiced pumpkin mousse with candied pecans