Appetizers Shields Organic Zahidi Dates Stuffed with Local (Mozzarella Fresca) Mascarpone and Smoked Almonds Grilled Princess Pumpkin Soup with Sweet Marscapone Cream and Almonds Peppered and Seared Tuna Satay with Ginger Aioli Preserved Bing Cherries and Jalapenos on Bellwether Farms Crescenza Toast Honey Glazed Shelton Turkey and Yam Kabobs Wild Mushroom Potstickers with Roasted Garlic Demi Salads Field Greens and Radicchio with Cucumbers, Adam’s Ranch Olives and Feta with Garlic Vinaigrette Spinach and Arugula with Pickled Beets, Celery, Baked Brie and Chive Pesto Certified Farmers Market Mixed Greens with Roasted Pumpkin, Savory Pecans and Maple Vinaigrette Romaine and Fennel with Grilled Winter Squash and Red wine Vinaigrette Watercress and Endive with Cider Poached Pears and Oro Loma Olive Oil Baby Red Leaf with Melange of Glazed Carrots and White Wine Vinaigrette Entrees Pan Seared California Halibut with Broccoli Pistou Grilled Shelton Airline Chicken Breast with Triple Pearl Onion Ragout (white, red, chip) Troll Caught Mexican Seabass in Boysenberry Pecan Crust Rosemary Roasted Shelton Turkey Breast with Blackberry Citrus Sauce Oven Roasted Yolo Farms Strip Loin with Green Olive Tapenade Broiled Boyton Farms Pork Loin with Red Onion Marmalade Yolo Farms Prime Rib with Artichokes, Vidalia Onions, Sage and Red Wine Sauce Troll Caught Sturgon with Tomato Confit, Preserved Bing Cherries and Scallions Oven Roasted Boyton Farms Pork Loin with Apples, Thyme and Cider Reduction Sides Smashed Red Potatoes with Caramelized Shallots Applewood Smoked Bacon and Cashew Stuffing Oven Roasted Butternut Squash with Date Butter Trio of Roasted Root Vegetables (Parsnips, Carrots, Celery Root) Haricot Verts with Sliced Garlic Chips and Piquin Peppers Winter Squash Ragu with Tomatoes, Parsley and Vidalia Onions Mashed Potatoes with Whipped Sour Cream and Chives Rice Pilaf with Apricots and Almonds Simmered Yukon Gold Potatoes with Chicken Jus and Fresh Thyme