DINNER  AT  EIGHT

 

Tapas table with sourdough toasts, warmed brine olives with Greek feta, Roasted red pepper spread, Spanish caper berries, Horseradish and Roasted Garlic Spread, Asiago Cheese and baked garlic buds

Frisee, Blue Cheese, Walnut & Cranberry Crostini

 

Wild Mushroom Soup with a Hint of Cognac

Balsamic Roasted Acorn Squash with Hot Chilies and Honey

 

Caramalized Red Onion and Fresh Cranberries

 

Baked Leeks with Sea Salt and Fresh Thyme

Seared Pork & Chicken Medallions with Grainy Mustard-Chive Sauce

 

AND

 

Butterscotch Pots de Creme

Coffee Tea Herbal Tea