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Cheese and Sausage tray with flat bread crackers and Traditions Nut mix
Set on a bed of mixed greens topped with a rémoulade sauce
Stuffed in jumbo mushroom caps
In a white wine sauce with toasted baguettes
Butternut squash, maple syrup, carrot, and arugula; brie cheese and sauteed caramelized asian pears
With broccoli slaw, buttermilk blue cheese and toasted pecans, topped with a balsamic glaze
Topped with a fig quenelle
Beef tenderloin placed on a bordeaux sauce served with a red onion confit
With little neck clams, mussels, shrimp
With fresh mozzarella
Topped with a dijonnaise sauce, artichoke hearts and havarti cheese
Set on a rosemary port wine sauce
Topped with caramelized carrot spears
Adorned with a sweet whip cream
Drizzled with a caramel sauce and toasted pumpkin seeds
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