First Course

  • Squash & Apple Soup with Apple Relish, Toasted Pumpkin Seeds, Olive Oil​

  • Wild Mushroom Soup with Roasted Mushroom Relish & Parmesan Crostini

  • Sweet Potato & Leek Soup with Creme Fraiche & Extra Virgin Olive Oil

  • Roasted Garlic, Parsnip & White Bean Soup with Toasted Pumpkin Seeds & Parsnip Crisps

  • Mixed Greens, Roasted Baby Beets, Goat Cheese, Toasted Walnuts, Verjus Vinaigrette

  • Frisee & Arugula, Pomegranate Seeds, Torn Croutons, Point Reyes Blue Cheese, Pomegranate Dressing

  • Radicchio & Baby Spinach, Roasted Bosc Pear, Toasted Walnuts, Pear Vinaigrette

Second Course

  • Herb Crusted Duck Breast with Sweet Potato Gnocchi, Sauteed Baby Kale, Bourbon Sauce

  • Slow Roasted Pork Belly with Barley & Persimmon Risotto

  • Seared Cod with Red Quinoa, Swiss Chard, Olives, and Lemon

  • Pan-Seared Brown Butter Halibut with Wild Mushroom & Ricotta Ravioli, Parmesan Emulsion

Main Course

  • Apple & Cranberry Stuffed Pork Tenderloin with Yukon Gold Potato Puree, Roasted Root Vegetables, Cranberry Port Sauce​

  • Chestnut & Mushroom Stuffed Chicken Breast with Herb Roasted Fingerling Potatoes, Broccolini, Pinot Sauce

  • Mushroom Braised Beef Short Rib with Creamy Polenta, Shaved Brussels Sprouts

  • Pan Roasted Salmon with Wild Mushroom Risotto, Fig Vincotto, Olive Oil



  • Pistachio Cake with Fig Brandy Compote & Vanilla Bean Whipped Cream 

  • Caramelized Poached Pear Tart, Sea Salt Caramel & Mascarpone Whipped Cream

  • Chocolate Pot De Crème with Vanilla Bean Whipped Cream

  • Pumpkin Cheese Cake with Amaretto Sauce & Cinnamon Whipped Cream

  • Butterscotch Budino with Crème Fraiche Whipped Cream

​© 2020 by Creative Palate Works, American Canyon, CA

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