DINNER MENU

Passed Hors d'Oeurves

Herb Seared Sirloin, Blueberry Caramelized Onion Jam, Goat Cheese Spread, Crostini 

Roasted Winder Squash, Garlic Hummus, Roasted Tomatoes, Micro Beers, Phyllo Cup 

Goat cheese and Artichoke Fritter 

Jalapeno Bacon Wrapped Scallop 

First Course

Baby Tri-colored Kale with Toasted Pecans, Sliced Red Bell Pepper, Shaved Goat Cheese, with Honey Mustard Vinaigrette

Entrée

Duet of Black Garlic Filet Mignonwith Brandy Glazed Sauce and Garlic Thyme Shrimp
Charred Butternut Squash Risotto, Charred Broccolini, and Braised Yellow Tomato Garnish 

Vegan Entrée

Zucchini Stuffed Mixed Quinoa, Charred Butternut Squash Risotto, Winter Vegetable Ragout, with Sweet Picked Onions and Yellow Pepper Relish 

Dessert

Dessert Dash Buffet provided by Pinkabella Cupcakes!