Welcome cocktail:
Apple and Cilantro Caipirinha

Amuse-bouche:
Fuji Apple Kimchi with Slab Bacon

Appetizer:
Homemade Ravioli with Cortland Apples, Celeriac and Stilton in Crispy Sage Butter

Paired with: Stadlman Zierfandler
2006, Austria

Main dish:
Apple Peel-Brined Pork Loin with Baked Purple Figs

Paired with: Castell del Remel Oda
2004, Coster del Segre, Spain

Salad:
Moorish Crunch Salad with Empire Apples in Tahini Vinagrette

Dessert:
Autumnal Apple Crumble Tart with Homemade Vanilla Bean Ice Cream
Served with coffee or peach tea

Take-away:
Homemade Fennel-Apple Butter