Vegetarian

Squid Ink Pasta with Stilton Blue and Fresh Figs

Rosemary Roasted Nuts

Swiss Chard and Leek Gratin

Baked Ricotta Blintzes with Fresh Cherry Sauce

Apricot-Yogurt Parfait with California Granola

Open-Faced Heirloom Tomato Sandwiches

Mini Chocolate Oreo Cakes

Chocolate Dipped Clementines with Sea Salt

Cherry-Marzipan Cookies

Potato Skins

Orange-Basil Sorbet

Broiled Asparagus with Poached Egg

Raspberry Ice Tea Martini

Walnut Miso Noodles

Black Eyed Pea Spread

Pineapple and Black Bean Salsa

Meyer Lemon Curd

Rustic Citrus
Almond Tart

Pumpkin Soup with Chocolate and Chipotle

Eggnog Cupcakes

Black Raspberry and Vanilla Bean Ice Cream

Pumpkin Seed Brittle

Blondie Cupcakes with Raspberry Buttercream

S’mores Martini

Cucumber Dill Greek Yogurt Salad