A Fall Harvest Menu

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Canapés, Passed on Silver Trays:

Miniature Crab Cakes with Remoulade

Butternut Squash Bisque en Demittasse

Miniature Tarragon Chicken Crèpes

Beef Carpaccio on Parmesan Tuile

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Seared Halibut with a Sweet Tomato Compote

Roasted Duck Legs
over Braised Rainbow Chard with Apple Smoked Bacon

Grilled NY Strip with a Barolo Reduction

Sweet Potatoes with Herbs, Garlic & Shallots

Haricot Verts & Baby Carrots
in a Lemon Tarragon Vinaigrette

Mixed Baby Field Greens
with Sun-Dried Cherries, Pecans & Chèvre
in a Sherry Vinaigrette

Assorted Breads with Sweet Potato Butter

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Pumpkin Cheesecake
with Caramel Sauce & Whipped Cream

Fresh Ginger Snaps, Hot Out of the Oven

Coffee

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