Dinner in the Field

Sliced flat iron steak arranged on a stone slate with chimichurri glaze drizzled over the top.

A bowl of roasted butternut squash soup topped with fried sage and chive oil, surrounded by cubed squash and a wooden spoon.

HORS D'OEUVRES
‍Prosciutto-wrapped melon
Crab cake w/ thyme-caper aïoli, brioche toast
Persian cucumber cup w/ goat cheese mousse, za'atar spice + pomegranate
Smoked sweet potato w/ chile sauce
‍

FIRST COURSE‍
Roasted butternut squash soup w/ fried sage + chive oil

‍

MAIN COURSE
‍Crispy-skin salmon w/ dill cream
Filet of beef w/ chimichurri
Haricots verts w/ preserved lemon
Mini golden potatoes roasted w/ thyme + garlic
‍

DESSERT‍
Cranberry-pear crisp à la mode

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