Passed Hors D’Oeuvres

Asian Style Collard Green Wontons
Melted Brie and Sweet Potato Canape with Bacon
Spicy Fried Chicken Bites with Cranberry Mostarda
Butternut Squash Sage Turnovers
Whipped Sweet Potato Tartlets with Braised Fennel

Cocktail Station

Fernbrook Farmer’s Market Table – hand picked selection of cheeses, crudite, house dips, charcuterie, pickles, and preserves, with Fernbrook Signature Rosemary Black Pepper Shortbreads and housemade crackers

First Course

Roast Butternut Squash Panzanella
_{toasted Italian bread, mixed hearty fall field greens, dried cranberries,
pumpkin seeds, crispy pancetta, and a fig-almond vinaigrette}

Entree

Applewood-Smoked Pork Loin Chop with Sage Cream Sauce
_{plum and wild rice pilaf roasted delicata squash wedges}

or

Wild Rice Stuffed Acorn Squash with Pine nuts, Raisins & Fresh Herbs

Sweet Endings

Frosted Fruits and Spice Cake
_{quince apple butter filling  & cinnamon buttercream frosting}