SAVORY HORS D'OEUVRES

AHI TUNA BITE

Lightly seared sesame seed encrusted tuna served over fresh pea shoots, wonton crisp, and wasabi aioli

CUCUMBER CUP 

Fresh cucumber cups filled with hummus, topped with an olive tapenade and feta cheese

BACON WRAPPED CHICKEN WITH BOURBON MAPLE GLAZE 

Bacon wrapped chicken dipped in a sweet bourbon maple glaze

MEDITERRANEAN ARTICHOKE PUFF 

Artichoke hearts, Asiago cheese, and sun dried tomato blended with cream cheese baked in a puff pastry

ROASTED PEAR SMOKED GOUDA TARTLET

Roasted brunoised pear seasoned with warming spices and served with melted smoked gouda cheese in a phyllo shell drizzled with honey

BUFFET DINNER

TRIO OF BUTTERS WITH MILWAUKEE PRETZEL ROLLS

Local, freshly baked pretzel rolls plain whipped, bourbon & maple, and harvest butter with cherry, honey, and warming spices.

TENDERLOIN

Grilled whole tenderloin filet, sliced then laced with a succulent red wine demi-glace seasoned with thyme and garlic

GRILLED CHICKEN BREAST

A boneless, skinless breast of chicken grilled and laced with a creamy white wine sauce blended with onion, fresh mushrooms, and garlic

GARDEN VEGETABLES

Roasted red skin potatoes with shallots and herbs

Green top baby carrots tossed in a brandy glaze of brown sugar and olive oil

FALL HARVEST SALADS

Mixed greens salad with roasted butternut squash, brussels sprouts, and pepitas with a maple balsamic dressing, served with crumbled feta cheese on the side

Pasta salad with sweet potatoes, mushrooms, and roasted brussels sprouts tossed in a poppy seed dressing

DESSERTS TO DIE FOR

Chocolate Flourless Coin with Lavendar Ganache

Classic Crème Brulée

Snickerdoodle Cookie Dough Cone

French roast, regular, and decaffeinated coffee with fresh cream and sugar