Each place setting has a pine rosette-accented menu, which doubles as a place card. Guests' names were calligraphed by Maybelle Imasa-Stukuls above a glittered wreath icon. Guests enjoy passed hors d'oeuvres of French fries, seared beef crostini with horseradish cream, pork tenderloin sliders with spicy slaw, tuna poke with cucumber, and fall vegetable antipasti with truffle cream. Their dinner course starts with Gruyere cheese toast with tomato fondue and Little Gem Caesar salad with garlic croutons. Guests then choose their entree from a menu of seasonal offerings: red wine-braised beef short ribs with herbed mashed potatoes and glazed carrots; roasted chicken with housemade ricotta gnocchi; or ricotta gnocchi with fall squash, grilled lemon, sage, and toasted hazelnuts. Following dinner, waiters pass around chocolate-filled beignets.