~Buffet Luncheon~
ROASTED DIJON CHICKEN
Boneless Breast of Chicken brushed with a Grainy Mustard Sauce
And oven roasted until juicy
SHIITAKE TOFU FRITTERS
Shiitake Mushroom combined with Tofu, Carrot, Onions, Breadcrumbs and Egg
Formed into cakes and sautéed
Offered with a rich Mushroom Sauce and garnished with Scallions
FALL GRAINS
A beautiful combination of Brown Rice, Bulgur, Spelt, Millet and Wheatberries
Plumped in Vegetable Stock with Seasonings and Fresh Herbs
ROASTED LATE AUTUMN VEGETABLES WITH LEMON AIOLI
Acorn Squash Rounds, Parsnips, Fennel Wedges, tiny whole Red Bliss Potatoes
and Sweet Potato Wedges lightly marinated with Herbs and Garlic
Oven Roasted and served with a tangy Lemon and Chive Aioli
HEARTY APPLE WALNUT SALAD
Apple, Pear, Celery, Celery Root, Fennel, Toasted Walnuts and chopped Scallion,
Tossed with Baby Spinach and an Apple Cider Vinaigrette
Potato Rosemary Boule and Butter
~Harvest Treats~
PUMPKIN PARFAITS
Pumpkin Mousse layered with Whipped Cream and crumbled Gingersnaps
APPLE CRUMBLE BARS
Apple Pie filling sandwiched between shortbread
crust and streusel topping