Dinner Buffet

~Roasted Beet & Mesclun Salad, with Tangelo, Goat Cheese, Maple Toasted Almonds in a Reduced Citrus Vinaigrette

~Creamy Garlic Mashed Potatoes with Pork au Jus Sauce

~Roasted Butternut Squash with Seasonal Vegetables, Mushrooms & Wild Rice

~Dried Plum & Parmesan Stuffed Pork Tenderloin with a Honey Vinegar Glaze

Served with Handmade Bread