Autumn Menu

Canapes

Fig and Prosciutto Crostini canapes

Black Truffle and Mushroom Puff Pastry Pockets

Dinner

Caramelized Butternut Squash and Apple Soup with crispy rosemary

Baby Kale Salad, featuring a mix of pomegranate seeds, shaved fennel, roasted squash, and toasted pumpkin seeds

Sous Vide and Herb-Roasted Pork Tenderloin with Sweet Potato and Goat Cheese Mash

Cinnamon Ice Cream and Poached Pear Sorbet topped with an Almond Crumble