SAMPLE FALL and WINTER MENUS 

BRUNCH

Buttermilk Waffle Grilled Cheese with Jalapeno and Caramelized Onion 

Brussels Sprout Butternut Hash with Poached Eggs and Feta Cheese

Fennel and Kale Salad with Aged Balsamic Vinaigrette

 

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting 

Fresh Fruit Platter

 

Cheese Platter

Brunch

HORS d OEUVRES

Pear and Brie Tartlets with Fresh Thyme and Honey

Maple Roasted Butternut Bites with Aged Balsamic on Endive

Lemon Ricotta and Crispy Brussels Sprouts Crostini

 

Assorted Artisan Cheeses 

Roasted Vegetable Crudite with Beet Goat Cheese Dip and Pumpkin Hummus 

Assorted Breads and Crackers

Cheese Platter
Beet Juice

BREAKFAST

Whole Grain Pumpkin Muffins 

Quinoa Pumpkin Seed Granola

Greek Yogurt  

Fresh Pressed Carrot Beet Turmeric Ginger Juice

Eggs, Greens and Toast to Order

Pumpkin Soup and Garnish

LUNCH

Curried Chickpea Salad with Shredded Carrot, Dried cranberries and Pistachios on toasted Fresh Baked Bread

Coconut Carrot Soup with Roasted Pepitas

Fennel Arugula Salad dressed with Lemon and Extra Virgin Olive Oil 

DINNER

Parmesan White Bean Cakes with Wild Mushroom Sauce

Roasted Root Vegetables with Gremolata Butter

Celery Root Yukon Gold Puree

Marinated Kale Salad 

Fresh Baked Bread, Olive Oil, Balsamic and Sea Salt

Peterson-Oct-9-22 copy.jpg

SNACKS and SWEETS

Pumpkin Hummus with Sweet Potato Chips and Red Pepper

Hummus and Kimchi Toasts

Date and Nut Energy Bites with Coconut and Chia Seeds

Lemon Bars 

Triple Ginger Cookies

Pumpkin Cinnamon Rolls

Muffins with Apples