NOVEMBER MENU: Pumpkin and Sage Entrée Soup: Butternut Squash: Sage infused Crème Fraise Swirl finished with Crispy Leeks; Served with Buttermilk Biscuit infused with Crispy Smoked Bacon Bits *Water: Garnished with sliced apples *Selected Tea: Chef's Pairing Courses: Un (1): Turkey Wellington with a bayberry demi Deux (2): Oatmeal Pecan Scones served with Devonshire Cream and Pumpkin Curd Trois (3): Tea Sandwiches: Smoked Turkey on Herbed Cream Cheese with Spicy Chutney Egg Salad with caviar and sage garnish Cucumber with Roquefort cheese and toasted walnut Savories Pot de Cream, Custard, French Cannelle, Walnut Tarts, and Various Sweets $30 per Guest (tax and gratuity not included)

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MENU THEMES JANUARY    Lemons and Limes FEBRUARY    Chocolate and Red Roses MARCH    Artichoke and Asparagus APRIL    Lavender and Lilac MAY    Tulips and Tarragon JUNE    Peas and Parsley JULY    Summer Harvest AUGUST    Melons and Figs SEPTEMBER Aubergine and Eggplant OCTOBER    Fall Harvest NOVEMBER    Pumpkin and Sage DECEMBER    Persimmons and Pear