Scott and Tatijana

 

 

a fall menu

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Roasted Butternut Squash Soup

Stilton Cheese Stuffed Pear with Mango, Cranberries and Pecans

Arugula Salad with Sliced Tomato and Avocado, and Red and Orange Bell Peppers, Topped with Cashews, Parmesan Cheese, Pumpkins Seeds and Fresh Ground Pepper, Served with a Housemade Fresh Herb and Olive Oil Dressing and Balsamic Vinegar on the Side

Lemon Tart Topped with Fresh Raspberries, Blackberries, Blueberries and Kiwi,
Garnished with a Vanilla Bean Cream

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By Gigi Hughes, Catering Chef
Photography by Cynthia Schafer