Hors d'oeuvres

May Tag Blue Cheese with Red Grapes on Walnut Bread
Gravalax with Dilled Mustard on Pumpernickel Crostini
Foie Gras Mousse in a Fig
Spiced Pumpkin Seeds
Herbed Goat Cheese and Walnut Truffle
Shrimp and Bloody Mary Shooter
Curried Chicken on a Papadam
Wild Mushroom and Manchego Quesadilla
Roasted Root Vegetables on a Potato Crisp
Cornmeal Fried Oysters with Remoulade
Bacalao Fritters with Saffron Aioli

Salads

Baby Arugula
with Grilled Apples and Pears, May Tag Blue Cheese and Pistachios

Watercress and Endive
with Walnuts and Aged Sherry Vinaigrette

Frissee and Radicchio Salad
with Roasted Tomato Dressing and a Prosciutto Bread Stick

Baby Spinach
with Roasted Beets and Lemon- Shallot Dressing

Soups

Pumpkin Soup with Chive Oil and Herbed Croutons
Roasted Onion Soup with Garlic Croutons and Melted Asiago Cheese
Curried Cauliflower Soup
Split Pea with House Smoked Ham
Cioppino
Yukon Gold and Cheddar with Smoky Bacon
Root Vegetable

Entrees

Roasted Pork Loin
with Maple Stout Sauce

Venison
with Red Wine and Rosemary Reduction

Braised Lamb
in Pumpkin and Poblano Peppers

Brisket
with a Twist (braised in red wine with apricots and prunes)

Pan Roasted Stripped Bass
with Truffle Vinaigrette

Roasted Cod
with Lobster Broth

Grilled Salmon
with Preserved Lemon and Overnight Tomato Relish

Cider Glazed Cornish Game Hens
with Honeyed Apples

Long Island Duck Breast
with Kumquat, Cranberry and Jalapeno Relish

Chicken Breast
Wrapped in Pancetta and Sage

Turkey Roulade
with Sage Sausage and Chestnut Stuffing with Mushroom Gravy

Chicken Sausage and Apples
with Cranberry Relish

Southwestern Corn Bread Stuffing
with Ancho Chili Gravy

Pumpkin Risotto
with Roasted Portabella and Shaved Parmesan

Whole Wheat Linguini
with Broccoli Sun Dried Tomato, Eggplant and Roasted Garlic

Smoky Vegetable Tofu Jambalaya

Vegetarian Chickpea Stew
Over Cous Cous

Vegetables

Red Cabbage Braised with apples and Thyme
Brussels Sprouts Pan Roasted with Bacon
Pureed Parsnips with Shallot Confit
Roasted Root Vegetables
Ancho Spiced Butternut Squash
Fennel and Radicchio Braised with Lemon and Thyme

Starches

Yukon Gold and Sweet Potato Gratin
Wild Rice Pilaf with Scallions and Pecans
Corn Spoon Bread
White Bean and Roasted Pepper Ragout
Garlic and Olive Oil Smashed Potatoes
"Jeweled" Israeli Cous Cous (with dried fruit and nuts)

Desserts

Walnut and Cranberry Tart
Walnut Cake with Caramelized Bananas and Spiced Rum
Chocolate Hazelnut Tart
Stewed Figs in Port with Biscotti
Apple Upside Down Cake with Vanilla Cardamom Sauce
Chocolate Pear Bread Pudding
Gingerbread with Caramelized Apples and Cider Cr¾me Anglaise
Maple Brulee Tart
Pumpkin Cheese Cake
Assorted Biscotti
Honey Nut Tart

Misc

Whole Wheat Buttermilk Biscuits
Glogg
Eggnog
Rum Punch
Mulled Cider with or without alcohol