Hippolyta's Hors D'Oeuvres

Filet Rossini, Rare Filet, Seared Foie Gras

Solebury Orchards Apple Butter and Blue Moon Acres Micro Arugula

Smoked Salmon Tartare, Belgian Endive
with a Chive Crème Fraiche and Fresh Dill

Blackberry and Goat Cheese Skewer with Fresh Mint

First Course

Titania's Seared Jumbo Sea Scallops
on a Bed of Braised Cranberry Beans

Chorizo and Fresh Thyme,
with a Smoked Paprika and Aleppo Pepper Oil

Second Course

Peaseblossom's Homemade Herbed Gnocchi with Kabocha Squash

Shibumi Mushrooms and Sautéed Baby Kale

Plated Entrée

Bottom's Seared Moularde Duck Breast
with a Star Anise and Caramelized Honey Sauce

Parsnip Puree, Roasted Pears and Balsamic Roasted Cipollini Onions

Cheese Plate

Puck's Selection of Artisan Cheeses
with a Fig and Orange Puree Compote

Toasted Raisin Pecan Bread

Dessert

The Lovers' Apple Cobbler
with Sun Dried Cranberries, Streusel Topping
and a Brown Sugar whipped Cream

Belgian Dark Chocolate Brownies

Fresh Brewed Coffee and Herbal Teas