Autumn Cocktail Buffet

Passed Hors D’oeuvres

Crisp Spanish Chorizo
with manchego and pickled onions on corn cakes

Spiced Cured Tenderloin of Beef
thinly sliced with apple horseradish cream on crisp onion seed flat bread

Black Bean Fritters
cumin and chili spiked fritters with fresh coriander yogurt dip

Celery Root and Potato Pancakes
saffron jam and apple crème fraîche

Cocktail Buffet

Sweet Spice Brined Pork Loin
with rosemary-quince chutney

Chestnut and Apple Bread Pudding
rosemary and garlic

Caramelized Brussels Sprouts and Red Pears
drizzled with aged apple cider vinaigrette

Soup Station

a selection of soups served hot in demitasse cups

Spicy Pumpkin Soup
cilantro crème fraîche, toasted coriander and pumpkin seeds

Parsnip-Coconut Soup with toasted coconut and onion seeds

Velvety Chestnut Soup with marsala cream and shaved nutmeg

Dessert, Coffee and Tea

Assorted Miniature Desserts
Chocolate Pistachio Petit Four, Apricot Almond Caramel Tartlettes, Hazelnut
Raspberry Petit Four, Praline Cream Puffs, Italian Plum Tartlettes

French Press Coffees and a Selection of Handpicked White, Green and Black
Flowering Organic Teas from China
brewed and served in individual glass pots

Beverage

Wine bar featuring Spiced Apple Cider and Mulled Wine
Clos du Bois Chardonnay and Cabernet Sauvignon
Sierra Nevada Pale Ale, Calistoga Sparkling Mineral Water