Here are the dishes I did for a fall themed dinner last night:
3rd course - Chocolate crepes Napoleon with homemade crepes, chocolate custard, fresh blackberries, mascarpone cheese and raspberry sauce.
2nd course - Sage crusted turkey tenderloin with cranberry chutney, Cotija butternut squash puree and Shitake mushroom and rye bread dressing.
1st course - Seared scallops on roasted red pepper polenta cakes with arugula salad, fresh peach vinaigrette, goat cheese and pumpkin seeds.
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