Initial menu thoughts:

passed: goat cheese and poached pear crostini

plated:
•shaved fennel and blood-orange cream tart “salads”

•caccio e peppe – pasta with fresh parmagiano and cracked black pepper

•pan-seared sea scallops (or sea bass) with watercress aoli

•lemon-scented kabocha squash with wild mushrooms
or
•warm salad of roasted red and golden beets with arugula and olives

•pine nut torte with cinnamon ice cream