Appetizers: Bread with olive oil and parmasean cheese
Fresh toasted pumpkin seeds and Oregon hazelnuts
Main Course: Mixed greens with parmasean, candied hazelnuts, Pear and red onion with a balsamic vinigarette
Herbed mashed potatoes with goose gravy
Pumpkin, leek, hazelnut and chevre gratin
Brined Goose, roasted in its own juices with olive oil, butter and stuffed with local heirloom carrots, dried cherries and apples.
Desset: Brown Turkish Figs paired with Spanish Bleu Cheese drizzled with Honey
Apple pie (1/2 lattice) with fresh whipped cream