Butlered Hor D‘Oeuvres

Beets and Chevre Bites with Pistachio Dust
Ricotta and Wildflower Honey Crostini with Lemon Thyme
Coconut Shrimp with Pumpkin-Curry Dipping Sauce
Melon and Prosciutto Canapés
Autumn Crab Cakes with Apple-Fennel Slaw
Summer Squash Fritters With Roasted Tomato Relish, Baby Mozzarella and Basil Pesto
 
Plated Salad of Baby Lettuce
Shaved Fennel and Celery, Parmesan Reggiano

Family Style Dinner

Braised Boneless Short Ribs
Cherry-Pomegranate Glaze, Pancetta Cracklings
Braised Chicken Breast with Fennel, and Leeks
Olives, Herbed de Provence and Lemon
Butternut Squash Dumplings
Brown Butter and Sage
 Thyme and Chevre Risotto Cakes
Roasted Multi-Hued Beets on Sautéed Greens
Roasted Root Vegetables