Small Fall Buffet

Passed Hors díOeuvres

Autumn Wild Mushroom Ragout with GruyËre Cheese on Crostini.

Pizzettas of Aged Asiago, Caramelized Pears and Toasted Walnuts.

Roasted Butternut Squash and Chevre Wontons with Cranberry-Ginger Dip.

EntrÈes

Roasted Spiced Loin of Pork with Pear-Onion Chutney.

OR-

Braised Chicken Thighs with a Pumpkin Seed Cilantro Pesto Sauce.

Wild and Basmati Rice Pilaf with Scallions and Toasted Pecans ancho chile-caramelized carrots and onions FrisÈe with Bartlett Pears with Pecorino Romano, Drizzle of Wild Flower Honey and Freshly Ground Black Pepper Assorted Berkshire Mountain Bakery Breads.

Dessert

Pear Tarte Tatin with Soco Creameryís Ginger Ice Cream