Flavors of the Fall
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| Stationary Hors d' oeuvres Hot Reuben Dip with Pumpernickel Crisps Artesian Cheeses with fresh sliced Pears and Apples Buttlered Hors d' oeuvres Black Forest Ham Guyere Palmiers Caramelized Onion and Camembert Quesadillas with Apple Chutney Roasted Pear and Blue cheese Salad with Pecans Drizzled with Balsamic Vinaigrette Pork Scaloppini Roulades stuffed with Apple and Onion Relish Butternut Squash Spaetzel in brown butter sauce Roasted Fall Vegetables Fresh baked dinner rolls and butter |