Suggestions for your Autumn Dinner Party

 Appetizer 

 Goat Cheese Tarts topped with port wine poached figs with a garnish of toasted walnuts, drizzled with a port reduction sauce. 

Soup

 Lester’s Curried Butternut Squash Soup

 Entrees 

Individual Beef Tenderloin Wellingtons with a Red Wine Shallot Sauce

Roasted Maple Glazed Whole Chicken Legs

Caramelized Roasted Wild Coho Salmon Filets

 Sides

Roasted Potatoes with Butter and Sage, Garnished with Sage Tattooed Yukon Gold Fingerlings  

Seared Brussels Sprouts in Extra Virgin Olive Oil and Fresh Garlic  

Oven Roasted Red and Yellow Beets

Kale with Cranberries