HORS D’OEUVRES

GRILLED APPLE

SLICED BRIE, PISTACHIO SPREAD

 

BLACKENED SHRIMP 

PINEAPPLE, PEPPERS, ONION

 

PIMENTO CHEESE PHYLLO CUP 

RED PEPPER REMOULADE CRISPY BACON CRUMBLES 

 

FIRST COURSE 

ROASTED BUTTERNUT SQUASH

CRÈME FRAISE, TOASTED PEPPITOS AND CROSTINI 

 

SECOND COURSE

SEARED SALMON

HERB BUTTER, GRUEYRE & WILD MUSHROOM RISSOTO, BROCCOLINI 

 

THIRD COURSE 

BRAISED SHORT RIB  

MASHED PARSNIPS, ROOT VEGETABLES 

 

DESSERT 

APPLE CRISP

STREUSEL TC WHISKEY APPLE CARAMEL SAUCE, MADAGASCAR VANILLA BOURBON WHIPPED CREAM