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