The inn catered the three-course meal, which included an apple butternut bisque, chateaubriand, and roasted rosemary potatoes.
Café Pierrot made the carrot cake, which was decorated with buttercream and marzipan leaves and pumpkins.
The inn catered the three-course meal, which included an apple butternut bisque, chateaubriand, and roasted rosemary potatoes.
Café Pierrot made the carrot cake, which was decorated with buttercream and marzipan leaves and pumpkins.
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