Bruscetta & Appetizers

- Prosciutto & Taleggio -

- Sweet Onion and Tapenade -

-Coriander and Peppercorn Roast Beef with

Salsa Verde & Cheddar -

- Braised Fennel & Mint -

Marinated Olives

Spiced Almonds

Vermont, New Hampshire & Italian Cheeses with Crackers & Crisps

Dinner

Grilled Flatbreads & Roasted Garlic Oil

Salad of Radicchio, Endive, Crisp Apples and Cranberries with Lemon Vinaigrette

Herb Marinated Cannellinis

Roasted Winter Squash & Potatoes with Fried Sage

Melted Cabbage and Onions

Mushroom, Parmesan & Parsley filled Beef Braciola

Roasted Pacific Halibut with Lemon and Fennel

Rigatonni with Red Onion, Carrots and Olives

Appetizers

Grilled Pizzas

Braised Fennel & Tapenade

Brocolli Raab & Ricotta

Olives

Honey Roasted Cashews

Grapes & Crisp Apples

Selection of Traditional Cured Meats and Grilled Sausages with Pickled Vegetables, Cheddar and Mustard

Roasted Root Veg Skewers with Lemon Aioli

Dinner

Focaccia with Olive Oil & Pesto Butter

Calamari & Nappa Salad

Mozzarella in Carrozza

(Pan Fried Mozzarella in Spicy Tomato Sauce)

Braised Greens

Toasted Farro with Roasted Winter Squash & Olives

Chickpeas, Feta, Lemon & Mint

Seared Scallops over Celery Root Puree & Parmesan

Peppercorn Steak with Roasted Potatoes & Red Onion

Maple Baked Carrots

Appetizers

Fresh Breads and Dips

Veggie Antipasti

Grilled, Roasted and Marinated Vegetables

Salumi Plate

Traditional Cured Meats, Parmesan, Pickles and Mustards

Fruit and Cheese Plate

Vermont and Italian Cheese, Grapes, Grilled Pears, Roasted Garlic

Grilled Flatbread Pizzas

Sweet Onion, Goat Cheese and Spinach

Seared Steak, Arugula Pesto and Manchego Cheese

Dinner

Baby Greens Salad

Cous-Cous with Feta, Olives and Salsa Verde

Marinated White Beans

Roasted Carrots with Honey and Caraway

Broccoli Raab & Roasted Fingerlings with Sweet Peppers

Roasted Chicken with Spinach and Grilled Red Onion Salsa

Golden Tofu over Pan-Seared Cabbage Slaw