Appetizers

Burrata with Grapefruit and Arugula Salad

Smoked Trout Dip with Rosti Potatoes

Butternut Squash Bites

Crispy Shrimp Blossoms

Collard Greens Spring Rolls

Grilled Shishito Peppers

Scallops with Brussels-Bacon-Shallot Hash

Oysters Riverfront

Sweet Potato Crostini

Fried Brussels Sprouts with Gochujang Aioli

Roasted Beet and Fennel Hummus

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