Fall Dinner Menu

Menus

Chef Julia customizes each dining experience to the tastes, needs and occasion of her client and their guests. She was classically trained in French cuisine and have since developed her own upscale American style. She is also skilled in other styles and can accommodate specialty dietary needs. All of dishes are made from scratch using regional ingredients. She does not use seed oils and prefers to use organic ingredients to ensure a delicious and healthy meal.

Fall / Winter Menu Examples

Available for a minimum of six guests

Three-course Dinner - $119 per Person

Fig & Prosciutto Crostini with Goat Cheese Pan-Seared Duck Breast with Cherry-Port Reduction, Root Vegetable Purée, and Roasted Brussels Sprouts Pistachio Cheesecake with crunchy topping

$119

Four-course Dinner - $159 per Person

Butternut Squash Soup with Sage & Toasted Pumpkin Seeds Autumn Harvest Salad – Mixed greens, roasted sweet potatoes, apples, candied pecans, goat cheese, apple-cider vinaigrette Deconstructed Beef Wellington with wild mushroom, port wine reduction and roasted mini carrots Warm Apple Crisp with Vanilla Bean Ice Cream

$159