Chef Tom Pace

Grilled GF Crostini rubbed with garlic with fresh tomato, burrata cheese and basil

Or Stuffed portobello mushroom

Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)

Baked Brie en croute with honey, apricots and slivered almonds

Italian Tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)

Onion and blue cheese tart with fig/honey drizzle

Field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan

Grilled Ribeye sliced and served with Chimichurri, roasted rosemary potatoes and vegetables

Salmon with Sumac and orange, pilaf and asparagus

Seared duck breasts sliced and served with thyme-infused tart cherry glaze, wild rice polenta and vegetable

Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable

Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable

Vegetarian Quinoa cakes

Wine-poached pear with whipped cream and berries

Or ginger pear tart on puff pastry with vanilla gelato

Berry crisp with vanilla gelato

Chocolate mousse

Dense GF chocolate cake with berries

Dark rye bread crostini with herbed cheese roasted pumpkin and pesto

And/or Grilled Jumbo Shrimp with sauce remoulade

Stuffed mushrooms with sage and corn bread

Bacon wrapped dates stuffed with goat cheese drizzled with balsamic glaze

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan

Organic butter lettuce salad with fresh pear, blue cheese and pine nuts. Dijon vinaigrette

Red cabbage salad with blue cheese and orange vinaigrette

Butternut squash soup with creme fraiche and chives

Butterflied pork tenderloin stuffed with ricotta, spinach, sun-dried tomatoes and pine nuts with hazelnut gravy, polenta and vegetable

Rosemary beef tenderloin with roasted root vegetables and romesco sauce with potatoes au gratin

Cornish hens roasted with fennel and apples, mushroom risotto and broccolini

Turkey breast stuffed with spinach, herbed cream cheese and water chestnuts and wrapped with proscuitto, wild rice risotto and spaghetti squash

Apple crisp with whipped cream and candied cranberries

Ginger pear tart on puff pastry with vanilla gelato

Baked "apple blossom" with pumpkin ice cream

Bacon wrapped scallops

Potato Latkes with Salmon Roe, Sour Cream, and Chives

Wild mushrooms with caramelized onion on crostinis and creme fraiche

Ahi spoons with wasabi aioli

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan

On grilled salmon with olive/caper relish, mushroom risotto and vegetable

Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel

Foil-wrapped salmon with pesto, potatoes au-gratin and seared brussel sprouts

Frenched rack of lamb with fresh mint sauce, rosemary new potatoes and vegetable

Ginger pear tart on puff pastry with vanilla gelato

Peach-Berry Cobbler

Carrot cake with cream cheese frosting

Warm apple crisp with vanilla gelato

Peach tarts with light rosemary honey drizzle with creme fraiche

Grilled crostini with heirloom tomato and basil and burrata

Cheese and Charcuterie with fresh fruit and assorted crackers (some GF)

Onion and blue cheese tart with fig/honey drizzle

Baked Brie en croute with honey, apricots and slivered almonds

Beef ribeye sliced and served with mushroom demi-glace, roasted Rosemary potatoes and mixed grilled vegetables

Or seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable

Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable

Duck breast sliced and served with tart cherry sauce and mini wild rice pancake

Wine-poached pear with whipped cream and berries

Berry crisp with vanilla gelato

Wine poached figs with creme fraiche

Grilled multigrain crostini rubbed with garlic and topped with late season heirloom tomato and basil

Or Butternut squash soup

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan

Turkey scallopini filled with cornbread, fennel and pecans and topped with sage gravy; garlic mashed potatoes and green beans

Or butterflied pork tenderloin stuffed with ricotta, spinach, sun-dried tomatoes and pine nuts with hazelnut gravy, polenta and vegetable

Roasted Chicken with sage and butternut squash, wild rice risotto and vegetable

Baked "apple blossom" with pumpkin ice cream

Wine-poached pear with whipped cream and berries

Bacon wrapped scallops

Ahi spoons with wasabi aioli

Potato Latkes with Salmon Roe, Sour Cream, and Chives

Wild mushrooms with caramelized onion on crostinis and creme fraiche

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved Parmesan

Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Red cabbage salad with blue cheese and orange vinaigrette

Grilled salmon with lemon caper beurre blanc, risotto and vegetable

Frenched rack of lamb with fresh mint, rosemary new potatoes and vegetable

Foil-wrapped salmon with pesto, potatoes au-gratin and seared brussel sprouts

Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel

Ginger pear tart on puff pastry with vanilla gelato

Peach-Berry Cobbler

Carrot cake with cream cheese frosting

Apple crisp with whipped cream and candied cranberries

Peach tarts with light rosemary honey drizzle with creme fraiche

Mezze Platter (Hummus, baba ganouj, pita bread, Muhammara dip, marinated feta and olives)

Fresh baked Spanikopita

Dolmathes (stuffed grape leaves)

Lamb kefta with Morocccan tomato sauce and feta

Chicken Schwarma with saffron scented pilaf and grilled vegetables with Tahini sauce

Lamb or beef kabobs with preserved lemon, pilaf and grilled vegetables

"Impossible" Moroccan meatballs with spicy tomato sauce, Pearled cous cous and vegetables

Baklava with coconut ice cream

Meskouta, or Moroccan lemon cake with lavender ice cream

Ghoriba, Middle Eastern almond cookies with tea

A variety of Argentinian Empanadas (some vegetarian)

Poa de Quejo

Homemade Guacamole with fresh fried tortilla chips

Hot Queso dip with chips

Shrimp croquettes

Mexican Caesar salad with lime, cotija cheese and tortilla strips

Mexican meatball soup

Grilled Mahi Mahi with pineapple salsa, Spanish rice and black beans with Cotija cheese

Or grilled ribeye sliced and served with chimichurri sauce, rosemary roasted new potatoes and vegetable

Chicken cheese enchilada verdes with black beans and Spanish rice

Chile Relleno casserole

Brazilian flan with Caramel

Fried bananas with toasted coconut ice cream