Chef Allyssa Ashline

Goat Cheese crostini with local jams

Butternut Squash Spinach salad with spicy candied pecans

Filet Mignon in balsamic reduction, served with seasonally flavored rice and veg

Raspberry Cheesecake with raspberry drizzle

Assorted vt charcuterie, jasper hill cheeses, jams crackers, meats, and vegetables

Locally sourced Rib eye seared and served with garlic roasted mash potatoes, and buttered broccoli

Seasonal side salad

Cheesecake assortment made at local small business in coop with me

Maple butter frosted cupcakes

Italian salad with radicchio and vinaigrette

Antipasto charcuterie, assorted olive cheeses peppers and meats

Capellini with homemade marinara and desegregated pepper and Parmesan cheese garnish of parsley

Grilled garlic bread

I might suggest a palate cleanser between savory dinner and desert with a light, Cucumber, tomato, onion and fresh herb salad served on bruschetta

Tiramisu

Cucumber finger sandwiches with roasted garlic spread and or cream cheese dill on rye or white

Fresh brewed verities of tea

Crackers with honey and bree

Bruschetta with candied ginger cream cheese and chive spread

Grilled ginger pork skewers with cucumber tomato and onion salad

Assorted cookies and brownies

Bruschetta with olive oil herb dip and veggie platter

Braised 12 vegetable stew with fresh made bread

Shepard’s pie with aujus

Pecan pie

Fresh baked bread and maple butter

Slow cooked pork shoulder pulled pork, baked beans and salt pork collard greens

Pecan pie

Blackened garlic humans and grilled naan

Mascot dal , I died spiced lentil dish served over rice with coconut yogurt and cilantro garnish

Indian spice rice pudding with coconut milk