Appetizer:
Squash blossoms stuffed with a sun dried tomato-pineapple sage-macadamia nut cream cheese, resting on sweet yams

Salad:
Organic endive and watercress with fresh pears and hazelnuts topped by a sweet apple cider and dark miso dressing

Soup:
Sweet corn chowder with green peppers, celery, and leeks, garnished with chives, cinnamon and cayenne pepper

Entrée:
Juliano's coconut meat chicken breast breaded with walnuts and almonds over a cranberry and walnut wild rice stuffing then topped with golden miso gravy

Accompanied by garlic and thyme mashed potatoes with gravy, as well as baby spinach seasoned with fresh lemon and black peppercorns

Dessert:
Pecan pie placed on a sweet port wine glaze and topped with cream

Drinks:
Spiced organic red wine and cashew cream eggnog made with organic Rooibos Honeybush suntea