Soups

• Roasted Butternut Squash and Local Apple Soup
• Fire Roasted Tomato Soup with Tortellini Soup
• Pumpkin and Beef Chili

Salads

• Fresh Field Greens topped with Carrots, Cucumbers, Cherry Tomatoes, Mushrooms and a House-made Citrus Pomegranate Dressing
• Fennel, Roasted Pear and Prosciutto Salad
• Fresh Field Greens topped with Local Apples, Wensledale Cranberry, Carrots, Cucumbers and a House-made Apple Vinaigrette

Entrée Salads

• Roasted Salmon with Greek Yogurt and Tomato Salad
• Maple-Ginger Glazed Salmon with Watercress and Parsnip Salad
• Grilled Asian Chicken Salad topped with Mandarin Oranges, Peanuts and a Honey Sesame Dressing
• Local Apple and Pear Salad with Glazed Walnuts topped with a Raspberry Vinaigrette

Entrée

• Local Maple and Apple Roasted Chicken
• Mushroom stuffed Beef Brisket
• Garlic and Rosemary Roasted Pork topped with Roasted Locally Picked Apples
• Quinoa stuffed Acorn Squash topped with a Mint Salad (Vegan)

Starch

• Pumpkin Risotto with Sage, Prosciutto and Toasted Pumpkin Seeds
• Roasted Fingerling Potatoes with Rosemary and Garlic
• Wild Rice with Dried Cranberries and Toasted Pecans

Vegetables

• Roasted Brussels Sprouts tossed with Maple Bacon
• Baked Tomatoes, Squash and Potato Gratin
• Fall Vegetable Hash (Brussels Sprouts, Sweet Potatoes, Sweet Onions and Turnips)

Desserts

• Mini Warm Local Apple Pie topped with a Fresh Berry Compote
• Assorted Mini Mousse Shooters
• Local Apple Harvest Cheesecake with a Gram Cracker Crust topped with Caramel

Soups

• Fresh Spring Pea Soup with Ham
• Creamy Artichoke and Parmesan Soup
• Fava Bean Pasta e Fagioli

Salads

• Fresh Field Greens topped with Shredded Carrots, Cucumbers, Cherry Tomatoes and Mushrooms and topped with a House-made Citrus Herb Dressing
• Butter Lettuce and Radish Salad with a House-made Mustard Dressing
• Fresh Field Greens topped with Blood Oranges, Shredded Carrots, Cucumbers and topped with a House-made Citrus Herb Dressing

Entrée

• Herb and Roasted Garlic Beef Pot Roast
• Honey-Ginger Roasted Chicken
• Cedar-Planked Roasted Salmon Mediterranean Style
• Balsamic Portobello Steak

Starch

• Creamy Risotto with Mascarpone and Prosciutto
• Roasted Baby Red Potatoes, Carrots and Parsnips
• Spring Quinoa topped with a Warm Lemon Vinaigrette

Vegetables

• Sautéed Asparagus, Peas and Radishes with Fresh Tarragon
• Balsamic Roasted Tri-Colored Baby Carrots
• Snow Peas with Toasted Almonds

Desserts

• Locally Baked New York Style Cheesecake topped with a Fresh Fruit Topping
• Assorted Mousse Shooters (Espresso, Lemon-Raspberry and Chocolate Mousse)
• Tiramisu Cakes with a Dollop of Mascarpone