COUNTRY WEEKEND

 

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

 

Cauliflower Soup

 

Pear, Arugula & Pancetta Salad with a Champagne Vinaigrette

 

Creamed Pearl Onions

 

Molasses Horseradish Sweet Potato Spears

 

Shredded Brussel Sprouts with maple-Hickory Nuts

 

Pork & Chicken with Sweet Riesling Sauce and Toasted Almonds

Chocolate Fruit Phyllo Purses
Caramel-Cinnamon Sauce

Coffee Tea Herbal Tea