Baked crescent cups filled with brie and seasonal jam

Locally sourced assorted meats & cheeses

Fresh watermelon, feta cheese, pickled red onions, arugula & mint tossed in balsamic vinegar

Cherry tomatoes, sliced red onions, mozzarella, cucumbers, basil in a creamy italian dressing

Butternut squash pureed with coconut milk.

Vegetarian

8 oz filet cut served with fondant potatoes and topped with blue cheese butter

Chicken meatballs served with a white wine and caper sauce on top of angel hair pasta, topped with pecorino cheese

Pan seared salmon glazed in honey mustard served alongside a Thai carrot slaw with peanuts, cilantro and golden raisins

Hand-rolled ravioli stuffed with a sweet potato and chevre, topped with balsamic onions and mushrooms

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