Ahi Tuna Tartare on Crispy Potato Gaufrette with Caper Olive Relish
Tiny Savory Bread Pudding with Red Onion and Rosemary Jam
Little Savory Profiteroles Filled with Blue Cheese
Wild Mushroom Crostini
Country Pork Terrine with Apples, Calvados and Pistachios



Grilled Delicata Squash with Garden Herbs and Extra Virgin Olive Oil
Grilled Local Salmon with Basil Oil

Liberty Ranch Duck Leg Braised with Red Wine, Bay, Garlic and Carrots

Potato and Celery Root Puree

Salad of Baby Lettuces with Pears, Walnuts and Gorgonzola Cheese

Acme Bread and Sweet Butter

Hazelnut Cake with Chocolate Sauce and Raspberries

Coffee and Tea