Menu
Cocktail Hour
Grazing Board
Assortment of Cheese, Charcuterie, Crudite, served with olives, pickled vegetables, fruit, crackers, dips and jams.
On the Table
Salads & Breads
Fall Salad with roasted beets, roasted golden beets, roasted butternut squash, grilled corn, cucumbers, arugula, pickled onions, goat cheese, blueberries topped with local maple and champagne vinaigrette Focaccia & Cornbread with whipped local maple butter, whipped toasted tomato and garlic butter and seasoned olive oil.
Dinner
Main Course
Maple encrusted chicken, stuffed with spinach, roasted red peppers, apples and Brie. Topped with brown butter and bourbon cream sauce and caramelized onions. Slow Roasted Braised Short Ribs, in a red wine & pomegranate sauce (GF)
Dinner
Sides
Portabella mushrooms served over quinoa and roasted vegetables (V, GF) Twice Baked Potato (V) Grilled Vegetables
Kids
For the picky eaters
Macaroni and Cheese Chicken Tenders