Butler Passed hors d’oeuvres

Polenta diamonds filled with gorgonzola and candied walnuts

Hors d’oeuvres sized roasted red potato cups filled with spinach, chevre and sun dried tomatoes

Duck and mango strudels, cherry port reduction

Tuna tartare served in crispy wonton cones

Fragrant coconut saffron shrimp, served in chinese porcelain soup spoons

First course

House made porcini mushroom ravioli finished with tomatoes, spinach, roasted garlic and parmesan


Breast of Sonoma duckling with a port cherry reduction

Salad course

Salad of fall greens with persimmons and hazelnuts, tangerine balsamic vinaigrette


Chocolate pistachio terrine, pear and almond tarts