Passed
Pumpkin Sage Bisque Shooters with Maple Crème Fraiche
Veggie Pot Pies en Demitasse
Capped with Mini Puff Pastry
Lemon Truffle Lollipop
Preserved Lemons, Goat Cheese, Pistachio Crumbs
First Course
Mixed Field Greens
Topped with Parsnip Chips and Blood Orange Vinaigrette
Second Course
Stuffed Portobello Mushroom
Truffled Chevre, Seasonal Herbs, Smoked Paprika
served with Roasted Root Vegetable Confetti and Sautéed Broccoli Rabe
third Course
HB Chocolate Banana Bread Pudding
Topped with Bittersweet Ganache and Galliano Whip
