Event with Passed Hors d oeuvres and Served Dinner

Cocktail and Passed Wine

• Warm Parmesan and Artichoke Stuffed Mushrooms
• Pancetta and Whipped Potato Mousse in a Purple Fingerling Potato Skin
• Fall Olive Tapenade on Garlic Crostini 

Dinner 

• 1st Course - Fall Butter Squash Soup Garnished with Fried Sage and Crème Fraiche 
  
• 2nd Course - Med Rare Rosemary Crusted Lamb Chops, Petite Haricot Verts,
• Garlic, Shallot Fingerling Potatoes, and topped with a Jalapeno, Mint Jelly
• >VEG ALT< Stuffed Baby Squashed, Petite Haricot Verts, Garlic, Shallot Fingerling Potatoes, and Topped with a Jalapeno, Mint Jelly
• Artisanal La Brea Bakery Breads and Butter 
  

Dessert

• Banana Crème Brulee Served with Cinnamon and Sugar Candied Pecans 
  

Beverages

• Red and White Wine
• Sparkling Lemonade, Sparkling and Still Water
• Coffee and Hot Tea Service