A Taste of Autumn

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Baked Brie Champignon with Chive –Truffle Oil
Dungeoness Crab Crostini of Avocado, Roasted Red Pepper, Dill Cream Sauce
Fall Seasonal Fruits with Pomegranate Honey
Tandori Chicken Satays with Dried Apricot Chutney

Accompanied With:
Champagne
Pinot Gris
Nouvelle Beaujolais

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Plated Dinner Service:
Gathered Field Greens
Roasted Apple, Gorgonzola, Candied Walnuts
Apple Cider Vinaigrette

Seared Coho Salmon
Black Rice Cake, Rainbow Carrots
Lemongrass Beurre Blanc

Pinot Noir Sorbet with Peppermint

Tenderloin of Beef
With Chantrelles, Madiera, Demiglace
Fingerling Potatoes, Gold Beet, Broccolini

Pumpkin Crème Brulee
Assorted Chocolate Truffles

Accompanied With:
Chardonnay
Cabernet Sauvignon
Late Harvest Reisling