Fall Sit-Down Dinner

Hors d’Oeuvres

Figs Stuffed with Blue Cheese and Wrapped with Prosciutto
drizzled with balsamic syrup

Baked Brie topped with a Spicy Grape Salsa
served with crostini

First Course

Butternut Squash and Apple Soup
sprinkled with roasted pumpkin seeds

Entrée

Pan Seared Pacific Halibut Steaks served atop Autumn Vegetable Ragout
garnished with fried leeks and tear drop tomatoes

or

Roasted Rosemary Rack of Lamb
with truffle oil mashed potatoes, port wine demi-glace and sautéed broccoli rabe

Dessert

Warm Chocolate Truffle Cakes
with pomegranate caramel sauce and fresh whipped cream

or

Apple Crisp
with home-made vanilla bean ice cream