Autumn Dinner

Fall is a great time of the year to entertain and the bounty of Autumn provides for some wonderful and hearty menu options. This four-course dinner starts with a Honey Seared Duck Breast with Peppered Squash and a Walnut Dressing followed by one of our most popular soups – Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream. The entrée is Michael’s version of “Beef Wellington” specifically designed for the Autumn table. To finish the meal we will make a Fall Apple Tarte Tatin with some locally grown apples.