Baked Eggs with spinach and cream in individual ramekins
Honey Glazed Bacon
Sharp White Cheddar and scallion muffins
Homemade Apple and Cinnamon Pop Tarts with lemon icing
Seasonal Fruit Salad with lavendar creme fraiche
Tea Time
Popover sandwiches with ham and brie
Traditional Deviled Eggs with an olive garnish
Pumpkin muffins with honey butter
Individual Toasts with Spiced Ricotta and Sliced Figs
Brunch
Potato Blinis with Smoked Salmon and Dill Creme Fraiche
Goat Cheesecakes with roasted pears and an herb shortcrust
Tarragon Chicken Salad on a bed of arugula
Seasonal Fruit with mint dressing
Lunch
Meatloaf Sandwiches with Willamette Valley Dill Havarti on Como Bread
Butternut Squash soup with sour cream and chive garnish
Iceberg Wedge Salad with tomatoes and dijon vinaigrette
Roasted Cauliflower with garlic breadcrumbs
Megan's Chocolate Chip Cookies
Dinner
Chicken and Biscuits
Brussel Sprouts with pecans
Mac n' Cheese with gruyere, bleu and white cheddar
Butter Lettuce with red onion, artichoke hearts and shaved parmesan
with tarragon vinaigrette
Cocktail Menu
Devils on Horseback:
Dates stuffed with chevre, wrapped with bacon on a bed watercress and crostini
Petite Beef Wellingtons:
Filet Mignon, mushrooms and onions baked in puff pastry
Organic Crudite Platter:
Seasonal vegetables with roasted shallot aioli
Roasted Mini Pears with clover honey, mascarpone and rosemary
Dessert
• Black Bottom Cupcakes with ganache frosting
• Pots de Creme with espresso and chile
• Cocoa Creme Fraiche cupcakes
• Toffee Millionare Bars
• Coconut Snowballs
• Homemade Ding Dongs
• Peanut Butter and Jelly Cupcakes
• Dried Blueberry, oatmeal and white chocolate chip cookies
• Candy Cane Chocolate Cake
• Megans Chocolate chip cookies
• Old Fashioned Milk Chocolate Pudding
• Hot Chocolate Cake
