Plated Dinner

Menu

Welcome Beverage
Warm mulled apple cider

Passed Hors-d'oeuvres
Spiced confit pork belly with grilled pear & apple cider glaze
Creamy wild mushroom toasts with crispy shallots & port glaze
Beet tartare with Korean pepper oil on sweet potato chips
Seared scallops with ginger aioli & cured egg yolk 

Dinner
Salad Course
Arugula, grilled figs & smoked walnuts with honeycrisp apples & cider vinaigrette 

Entrée Course (choice of )
French country style organic chicken simmered in mustard, champagne & tarragon served with roasted root vegetables
Red wine braised short ribs with creamy gorgonzola polenta, herb gremolata & fried Brussels sprouts
Cavatelli pasta with morel mushrooms & broccoli rabe in a sage & brown butter sauce

After Dinner
Organic fair trade coffee & decaf
Assortment of black & herbal teas
Pear & marzipan tarts with vanilla bean sorbet