Appetizers

Stuffed Grape Leaves
Fall Figs Stuffed with Stilton Cheese, Prosciutto and Chateau Elan Port Wine Syrup
Polenta and Chicken Tartlets
Smoked Almond Stuffed Dates
Caramelized Onion Toasts
Bruschetta with Homemade Ricotta and Salsa Genovese
Breakfast

Zoned Apple Walnut Muffins
Apple Pancake
Apple Cinnamon Breakfast Burritos
Mini Blueberry Turnovers
Peach Muffins
Soups

Roasted Butternut Squash Soup
Apple, Sage and Onion Soup with Cheddar-Bacon
Carrot Ginger Soup
Home-Style Onion Soup
Roasted Tomato-Garlic Soup
Salads

Autumn Fruit and Frisee Salad with Panettone Croutons
Apple Carpaccio with Goat Cheese and Arugula Salad
Spinach and Bacon Salad
Arugula Salad with Whole Citrus Vinaigrette
Side Dishes

Carmelized Brussels Sprouts
Garlic Mashed Potatoes
Stuffed Portobello Mushroom with Worcestershire Sauce
Chianti Classico and Roasted Root Vegetables
Main Dishes

Open Style Lasagna of Squash and Chestnuts
Cream Apple Chicken
Pork with Balsamic Vinegar, Crunchy Apples and Apple Puree
Roasted Duck Breast over Root Vegetables Ragout with Apple Cider and Calvados Sauce
Roasted Goose with Rosemary and Citrus Mustard
Citrus Salmon Wrapped in Banana Leaves
Desserts

Traditional Apple Pie
Caramelized Apple Tart with Trockenbeerenauslese and Thyme Sorbet
Biscotti with Autumn Fruit and Pistachios
Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon
Caramelized Apple Buckle With Warm Blackberry Compote and Brown Sugar Creme Fraiche
Baked Apples with Almond Butter and Creme Anglaise
Pumpkin Souffle