Truffled Parmesan-Pumpkin Risotto Fritters
Lamb Rib Chops with Cranberry-Rosemary Chutney
Miniature Phyllo Cups filled with Warm Goat Cheese and Ginger Preserve
Hors d'Oeuvres Buffet
Cheddar-Ale Fondue with Pumpernickel Bread and Apples
Sweet Potato Latkes with Curried Crème Fraiche
Wild Mushroom and Gruyère Strata with Truffle Oil
Thyme-Rubbed Pork Tenderloin with Apple-Walnut Relish
