

Santa Fe Frittata, With Eggs, Cheeses and Roasted Peppers along with tasting sauces:
Roasted Tomato Onion Chutney , Fig Bacon Compote and Creamy Lemon Aioli Domestic and Imported Cheeses: Brie, Cheddar, Jack, Blue, Cranberry and Walnut Cheese Terrines with Grape Clusters, Caramelized Pecans, Dried Fruit, Assorted Italian Cured Meats, Crusty Artisan Breads A Duet of Paninis: Roast Turkey with Cheddar Cheese, Cornichons and Honey Mustard, Grilled Vegetables with Creamy Havarti, Sundried and Basil Pestos Autumn Roasted Root Vegetable Toss in Individual Containers with Carrots, Parsnips, Brussels Sprouts, Honey White Wine Vinaigrette and Micro Greens Smoked Salmon in Cucumber Cups with Crème Fraiche and Snipped Chives Zucchini Flowerettes in Potato Cups with Boursin Cream Cherry Coconut Macaroons
