TRAY PASSED APPETIZERS
Butternut Squash Puree, Braised Bitter Greens, Crispy Pancetta on Pumpkin Chip
Duck Ragu, Grilled Crostini, Fresh Thyme
Caramelized Asian Pears, Crumbled Walnuts, Point Reyes Bleu Cheese in Endive
Star Anise and Port Wine Braised Wagyu Beef Shortib Slider, Caramelized Onions, Horseradish Crème Fraiche, Pretzel Bun
Local Santa Barbara Spiny Lobster Roll, Fresh Dill, Griddled Brioche
SERVED SALAD COURSE
Layered Roasted Gold, Red and Candystripe Beets, Baby Arugula, Toasted Pinenuts, Cypress Grove Chevre, Fresh Honeycomb-Balsamic Vinaigrette
DINNER BUFFET
Crispy Brussels Sprouts, Brown Sugar, Soy, Niman Ranch Bacon
Pan Roasted Farmer’s Market Root Vegetables, Small Batch Maple Syrup, a Touch of Cayenne Pepper
Curried Cauliflower Skillet, Fresh Savory Herbs
Lemon and Rosemary Rubbed Whole Roasted Mary’s Organic Chicken
Roasted Lamb Shanks, Pinot Demi, Fresh Pomegranate Seeds, Valencia Orange Wheels
DESSERT
Rustic Peach Galettes
Apple Crisp with McConnell’s Vanilla Bean Ice Cream
Pumpkin Mousse “Shots” with Graham Cracker Crumble