The meu Chef prepared included:
Passed hors d’oeuvres: Pumpkin Pesto Crostini’s – French baguettes sliced & toasted with house made pesto, baby spinach & baked pumpkin, basil garlic & shaved parmesan
Plated salad: Gorgonzola Apple Salad -Walnuts, cranberries & apples with house local honey, mustard vinaigrette on organic arugula greens
Plated main entrée: Arroz Caldo – House braised chicken, ginger, lime, hard boiled egg & leeks over jasmine rice
Dessert: S’mores dessert shooters – ganache chocolate with cream cheese marshmallow layered with buttery graham cracker crumbs topped with toasted marshmallow