October 24 Menu

Cocktail Hour
Calvados and Elderflower Aperitif
Sweet or Savory “Cigars”
(Lamb, Beef and Cinnamon or Goat Cheese and Olives in Phyllo Rolls)
Figs and Prosciutto

Burrata and Smoked Sea Salt
Bruschetta of Mushrooms in White Truffle Oil
Carmelized Onion, Spinach and Currant Frittata

Punta Crena 'Lumassina' White Liguria IGT, Italy NV

Mixed Greens with Persimmons

Sirch Tocai Friulano Friuli, Italy 2007

Main Course
Mock Porchetta
Panade of Leeks, Greens and Three Cheeses
Sauteed Carrots

Leon Barral Faugeres, France 2006

Chocolate Orange Crema
Fennel and Almond Biscotti
Mariage Tea
Blue Bottle Coffee