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~ Fried cauliflower and asparagus with cheese fondue

~ Butternut squash ravioli sautéed in sage butter sauce, topped with crispy pancetta and rock shrimp

~ Creamed fresh corn with grilled shrimp, cilantro and roasted red pepper coulis

~ Chicken liver mousse terrine with toasted pickled walnuts, extra virgin olive oil and black pepper crostini

~ Tuna carpaccio atop crispy fried cellophane noodles with fresh cracked pepper, citrus salad and light grapefruit lime vinaigrette

~ Pumpkin and rock shrimp risotto

~ Tuna tartar with lotus and daikon slaw

~ Shredded duck and noodle salad with sweet chili vinaigrette and toasted shallots

~ Leek and lobster tart

~ Pumpkin and pear soup with coriander cream and toasted pumpkin seeds

~ Spicy crab and corn chowder with roasted garlic and chevre crostini

~ Three onion soup with mushroom essence and Gruyere croutons

~ Black bean soup with crème fraiche and salsa

~ Parsnip apple bisque with curry cream and apple garnish

~ Potato leek soup with croutons, chopped parsley and crumbled bacon

~ Curried butternut squash and apple soup with chive crème fraiche

~ Asparagus, red pepper and spinach salad with pancetta sherry vinaigrette and Vermont goat cheese turnovers

~ Seasonal greens tossed with feta and sliced Fuji apple, dressed with warm fig vinaigrette and toasted pine nuts

~ Autumn greens with sweet potato and turnip slaw, topped with praline pistachios and dried cranberries

~ Oven roasted tomatoes and leeks atop field greens with frico crisps and tomato herb vinaigrette

~ Roasted beets, orange and fennel atop seasonal greens

~ Heart of iceberg dressed with Maytag blue cheese dressing, apple smoked bacon and diced tomato

~ Avocado and grapefruit salad with baby spinach and warm bacon roasted pine nut dressing

~ Caesar verde with asparagus, Brussels sprouts and haricot verts, topped with shaved parmesan, toasted leeks and herbed croutons

~ Mango and jicama salad with Boston lettuce and sunflower seeds

~ Blood orange

~ Bacon blue cheese

~ Ancho honey or Ancho maple

~ Almond and herb encrusted saddle of lamb with port thyme reduction

~ Beef tenderloin marinated in molasses and black pepper with smoked bacon, onion, pecan and mushroom compote

~ Buffalo tenderloin with blackberry marsala sauce

~ Roasted tenderloin of pork atop quince, walnuts and watercress

~ Roasted leg of lamb marinated in Meyer lemon and lavender

~ Roast Cornish hens with sweet potato-pear puree and cranberry cabernet sauvignon sauce

~ Grilled marinated duck breast with port wine – sage sauce

~ Crispy Statler breast of chicken with roasted tomato butter

~ Hazelnut encrusted boneless breast of chicken with cranberry apple relish

~ Roasted chicken with wild mushroom and leek essence

~ Pan seared salmon with tomato salsa and New England corn pudding

~ Snapper with orange horseradish crust topped with crawfish slaw

~ Shrimp with Udon noodles, scallions, baby bok choy and spicy peanut sauce

~ Tandoori spiced filet of Atlantic salmon with spicy mango cashew butter

~ Ginger snap encrusted sea bass

~ Tarragon watercress and rock shrimp remoulade atop pan seared halibut

~ Seared bluefish with horseradish mustard sauce

~ Cauliflower cous cous with saffron

~ Wilted Asian greens with lime shallot butter

~ Braised escarole

~ Beer braised collard greens

~ Potato and pea cake

~ Meringue napoleon with trio of sorbets and raspberry puree

~ Lemon poppy seed sweet cheese tart with berry puree and almond crème fraiche

~ Apple cranberry pie with cheddar cheese crust

~ Butterfinger candy tart with chocolate glaze

~ Honeyed pear and almond cream tart

~ Profiteroles with caramel ice cream, chocolate sauce and praline

~ Gingerbread with maple crème fraiche and caramelized fruits

~ Indian pudding with cinnamon ice cream

~ Molten chocolate cake with vanilla bean crème anglaise and burnt caramel ice cream

~ Hazelnut napoleon with caramel mousse

~ Best ever pumpkin pie with pecan praline and candied ginger whipped cream

~ Chocolate fondue station

~ Pumpkin mousse topped with pepito brittle and coconut meringue

~ Poached pear tart with rosemary cornmeal crust, mascarpone cream and black berry puree

~ Trio of gourmet cupcakes

~ Individual mocha fudge puddings

~ Cardoon baked apples with orange sabayon, cherry glace and pistachio sables