Appetizers, Finger Foods and Entrees

• Spicy Jalapeno Artichoke Dip with Artisan Breadsticks
• Eggplant Caviar with Homemade Crackers
• Truffled Grilled Cheese Sandwiches
• Organic Tomato, Corn and Sage with Champagne Vinaigrette
• Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing
• Wild Mushroom Tart with Gruyère, Young Onions, and Herb Salad
• Spinach Soup with Basmati Rice and Carrots
• Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts
• Ragoût Of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche
• Caramelized Onions and Blue Cheese in Polenta Cup

Dessert

• Toasted Almond Panna Cotta with Saba (Italian Balsamic Syrup), and Crushed Amaretti Cookies
• Pumpkin Cake with Pecan Streusel and Maple Ice Cream
• Meringues with Vanilla Ice Cream, Chocolate Sauce and Toasted Almonds