SAMPLE FALL and WINTER MENUS

BRUNCH

Bacon Waffle Grilled Cheese with Jalapeno and Caramelized Onion 

Fennel and Kale Salad with Aged Balsamic Vinaigrette 

Brussels Sprout Butternut Hash with Poached Eggs and Feta Cheese

Fresh Fruit Platter

Salumi and Cheese Platter

Brunch

HORS d OEUVRES

Rare Beef Crostini with Black Truffle Aioli and Micro Greens

Butternut Pancetta Bites with Aged Balsamic on Endive

Lemon Ricotta and Crispy Brussels Sprouts Crostini

Turmeric Chicken Skewers with Yogurt Dipping Sauce 

 

Assorted Artisan Cheeses and Charcuteries

Roasted Vegetable Crudite with Beet Goat Cheese Dip and Pumpkin Hummus 

Assorted Breads and Crackers

Meat and Cheese
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 Chicken 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

Red Wine Braised Short Ribs with Parmesan Kale Crisps

Roasted Root Vegetable with Gremolata Butter

Celery Root Yukon Gold Puree

Marinated Kale Salad 

Fresh Baked Bread, Olive Oil, Balsamic and Sea Salt

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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