Three-Course Autumn Meal

Course 1  - Plated

Curried Squash Soup with Chestnuts, Sage and Local Honey

Course 2 - Family Style

Grilled Local Beef with Chimichurri OR Roasted Chicken on a Bed of Greens
Roasted Potatoes with Garlic and Rosemary
Seasonal Ratatouille
Local Bread with Olive Oil, Balsamic and Sea Salt

Course 3 - Plated

Flourless Chocolate Cake with Ice Cream

Paella Dinner

Hors D'Oeuvres

Passed Shots of Corn Chowder 
Grilled Steak with Chimichurri and Fennel on a Crisp

Course 1 - Plated

Late Summer Tomato Gazpacho

Course 2

Seasonal Seafood Paella Station Presented on Side Station 
- Accompaniments Served Family Style - 
Kale Salad with Pickled Onions and Fall Fruits
Roasted Potatoes with Garlic and Rosemary
Fall Fatatouille
Fresh and Cured Meats Supplement

Course 3 - Plated

Meringue with Lavender Honey, Stone Fruit, Basil, Coconut Cream