Appetizers

– Boston & Radicchio Lettuce Cups, Endive Shaving, Arugula And Mache –

Tossed With Quartered Artichoke Hearts, Red And Yellow Cherry Tomatoes, Toasted Almonds, Seedless Cucumbers And Baby Radish In A Lemon/Thyme Vinaigrette

 

 

– Heirloom Tomato Wedges, Fresh Sea Salt, Basil Chiffonade –

Paired With Scottish Salmon Carpaccio, Micro Green And Orange Caviar

 

 

– Crisp Cabbage Heart, Green And Red Peppers, Seedless Cucumber, Chunked Roma Tomatoes Red Onion, Kalamata –

Tossed In a Red Wine And EVO Vinaigrette, Topped With An Imported Feta Crumbled And Fresh Dolmas

 

 

 – Butternut Squash Soup –

Served In An Acorn Squash With A Puree Of Chestnut

 

 

– Barquette Of Mushroom Risotto –

Topped With A King Mushroom, Surrounded By Cubes Of Butternut And Autumn Squash With Balsamic Drizzle, And A Sprinkling Of Black Trumpet Mushroom

 

 

– Crunchy Fried Artichokes – 

Served On A Bed Of Endive And Sprouts, With Lemon Caper Shallot Dressing, Fried Capers

 

 

– Grilled Peach and Plum “Panzenella” Salad –

Aged Balsamic Vinaigrette, Torn Mint

 

 

– Baked Baby Carrots In Honey & Cumin, Baby Yellow And Candy Beets Baby Cauliflower Florets, Watermelon Radish, Puddle Of Beet Puree –

With A Sprinkling Of Mandarin Micro Greens

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