FALL ESSENTIALS

 

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

Sourdough Goat Cheese Crostini with Walnuts, Minced Rosemary
and Drizzled Warm Honey

 

Spiced Squash, Lentil and Goat Cheese Salad with baby Arugula

 

Caramalized Sweet & Sour Cippoline Onions
Roasted Yams with Citrus and Coriander Butter
Baked Salmon Packets with Slivered Leeks, Carrots and Shaved Fresh Ginger in a White Wine Sauce

 

AND

Port and Spice Poached Forelli Pears

Coffee Tea Herbal Tea