Served with seasonal vegetables and lemon butter sauce.

Herb-Crusted Salmon

Rolls and Honey Butter

Harvest Salad with Balsamic

Cheesecake

Green Bean Casserole with Crispy Onions

Carved Roasted Turkey Breast w / Turkey Gravy

GOURMET KITCHEN

Gelato Pumpkin Trio

Brownie Espresso Creme Sundae

Chicken Parmesan

Cajun Caesar Crab Salad Cake

Butternut Apple

Maple Smoked Butternut Brussels Hummus

Rolls

Fresh Cranberry Sauce

Candied Yams

Sausage Stuffing

Mashed Potatoes

Carved Roasted Turkey Breast

Wine Spectator

Espresso and Fall Spiced Infused Custard, Chocolate Tuille

ESPRESSO CREME BRUELEE

Crispy Brussels Sprouts, Maple Chili Glaze, Sesame Seeds, Pork Belly Lardons

MAPLE CHILI BRUSSELS SPROUTS

Chili Crunch, Wonton Chips & Cucumber. Sesame. Soy Ginger Sauce

CRAB & SHRIMP WONTON DIP

Gelato Pumpkin Cheesecake

Prepare the Salmon

In a small bowl, combine the chopped parsley, dill, minced garlic, olive oil, salt, and black pepper to create a herb mixture.

Place the salmon fillets on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of each fillet.

Sprinkle bread crumbs and grated Parmesan cheese on top of the herb mixture on each fillet.

Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.

While the salmon is baking, prepare the seasonal vegetables.

Prepare the Vegetables

In a large bowl, toss the asparagus, sliced carrots, and bell pepper with olive oil, salt, and black pepper.

Spread the vegetables on a separate baking sheet and place them in the oven for the last 10 minutes of the salmon's baking time.

In a small saucepan over medium heat, melt the butter.

Make the Lemon Butter Sauce

Add the minced garlic and cook for 1 minute, stirring frequently.

Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.

Remove from heat and set aside until ready to serve.

Salmon fillets

Fresh parsley, chopped

Fresh dill, chopped

Garlic, minced

Olive oil

Salt

Black pepper

Bread crumbs

Grated Parmesan cheese

Asparagus, trimmed

Carrots, sliced

Bell pepper, sliced

Butter

Fresh lemon juice

In a small bowl, combine warm water (110°F to 115°F), sugar, and active dry yeast. Let it sit for about 5-10 minutes, or until it becomes frothy.

Prepare the Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the melted butter, egg, and the frothy yeast mixture. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

First Rise

After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.

Shape the Rolls

Cover the rolls with a damp cloth and let them rise for another 30 minutes.

Second Rise

Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown. Remove from the oven and let them cool slightly.

Bake the Rolls

In a medium bowl, combine the softened unsalted butter, honey, and ground cinnamon. Use a hand mixer or a whisk to blend until fluffy and well combined.

Mix Honey Butter

Serve the honey butter alongside the warm rolls for spreading.

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Unsalted butter, melted

Unsalted butter, softened

Honey

Ground cinnamon

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, shredded carrot, and red onion.

Prepare the Salad Base

Sprinkle the crumbled feta cheese, chopped walnuts, and dried cranberries over the salad base.

Add Toppings

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.

Make the Balsamic Dressing

Drizzle the balsamic dressing over the salad just before serving. Toss gently to combine and serve immediately.

Combine and Serve

Mixed greens (arugula, spinach, and kale)

Cherry tomatoes, halved

Cucumber, diced

Carrot, shredded

Red onion, thinly sliced

Feta cheese, crumbled

Walnuts, chopped

Dried cranberries

Balsamic vinegar

Dijon mustard

Black pepper, freshly ground

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

Prepare the crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.

Bake the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to beat until well combined.

Mix the filling

Add the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg to the cream cheese mixture. Mix until fully incorporated.

Add pumpkin and spices

Add the eggs, one at a time, mixing on low speed after each addition until just combined. Finally, add the sour cream and mix until smooth.

Incorporate eggs and sour cream

Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.

Pour into crust

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.

Bake the cheesecake

Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool and chill

In a medium saucepan over medium heat, combine the granulated sugar and melted butter. Stir continuously until the sugar has completely melted and turns a golden brown color.

Make the caramel

Carefully add the heavy cream and sea salt to the caramel mixture, stirring until it is well combined and smooth. Remove from heat and let it cool slightly.

Add cream and salt

Once the cheesecake has set and chilled, drizzle the candied caramel topping over the top before serving.

Drizzle over cheesecake

Graham cracker crumbs

Granulated sugar

Cream cheese, softened

Pumpkin puree

Vanilla extract

Ground nutmeg

Large eggs

Sour cream

Unsalted butter

Heavy cream

Sea salt

Wash the fresh green beans under running water. Trim the ends and cut them into 2-inch pieces.

Prepare the Green Beans

Clean the mushrooms with a damp cloth and slice them thinly.

Prepare the Mushrooms

Peel and slice the onion into thin rings.

Slice the Onion

Bring a pot of salted water to a boil. Add the green beans and blanch for 5 minutes. Drain and set aside.

Blanch the Green Beans

In a skillet over medium heat, add a little oil and sauté the sliced onions until translucent. Add the sliced mushrooms and cook until they are tender and any moisture evaporates, about 5 minutes.

Sauté the Mushrooms and Onions

In a large bowl, mix the cream of mushroom soup, milk, soy sauce, and black pepper until well combined.

Combine the Casserole Mixture

Add the blanched green beans, sautéed mushrooms and onions to the bowl with the soup mixture. Stir until everything is well coated.

Mix Everything Together

Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish.

Prepare the Baking Dish

Transfer the green bean mixture to the greased baking dish and spread it evenly. Bake in the preheated oven for 25 minutes.

Bake the Casserole

After 25 minutes, remove the casserole from the oven and sprinkle the French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 10 minutes, or until the onions are golden brown.

Add the Topping

Remove from the oven and let it cool for a few minutes before serving. Enjoy your green bean casserole!

Fresh green beans

Mushrooms

Onion

Cream of mushroom soup

Milk

Soy sauce

French fried onions

Preheat the Oven

Rinse the turkey breast under cold water and pat dry with paper towels.

Prepare the Turkey

In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, rosemary, thyme, and lemon juice. Rub this mixture all over the turkey breast.

Season the Turkey

Place the turkey breast in a roasting pan, breast side up. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

Roast the Turkey

Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Rest the Turkey

After removing the turkey, pour the drippings from the roasting pan into a measuring cup. Skim off excess fat, leaving about 1 tbsp of fat in the pan.

Collect Drippings

Add the flour to the pan with the reserved fat and whisk over medium heat for 1-2 minutes until lightly browned.

Make the Roux

Gradually whisk in the chicken broth and turkey drippings, stirring constantly to avoid lumps.

Add Broth and Drippings

Allow the gravy to simmer for about 5-10 minutes until thickened. Season with salt and black pepper to taste. Stir in chopped parsley.

Season the Gravy

Pour the gravy into a serving dish and serve alongside the carved turkey breast.

Turkey breast

Garlic powder

Onion powder

Fresh rosemary

Fresh thyme

Lemon juice

Turkey drippings

Chicken broth

Fresh parsley

In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the chicken breasts and coat evenly. Let marinate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

While the chicken is marinating, chop the zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.

Chop the Vegetables

In a large skillet, add a tablespoon of olive oil and heat over medium heat. Add the chopped vegetables and sauté for 8-10 minutes until tender. Drizzle with balsamic vinegar and toss to combine.

Sauté the Vegetables

On a serving plate, arrange the sautéed vegetable medley. Place the grilled chicken on top.

Herb-crusted Salmon

Rolls And Honey Butter

Harvest Salad With Balsamic