Appetizers

Roasted Beet salad
Arugula, baked chevre
Green goddess dressing, shaved Avondale cheddar

Butternut Squash & Lemongrass Soup
Served with little neck clams

Main Courses

Grilled Farm raised Salmon
Japanese sweet potato puree,
Leek, shitake mushroom ragout, cherry brown butter sauce

Slow roasted Turkey Leg
Confited, glazed, potato, turnip, and parsnip puree Crumbled dried fruits

Dessert

S’mores
Valrhona chocolate mousse tart, toasted Italian meringue Caramelized chocolate graham crackers

Flight of Cupcakes
Chocolate five spices with peanut butter icing,
lavender vanilla with earl grey icing
carrot with orange ginger icing