FALL Menu

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V E G T A B L E S

 

 

Olive Oil Roasted Autumn Vegetables

with Fleur de Sel 

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Shredded Brussel Sprouts & Arugula

with Red Grapes, Crushed Marcona Almonds, Manchego 

 

 

Asian Pear, Radicchio, Endive Salad

with Candied Walnuts and Shaved Piave Vecchio 

 

 

Garlicky Farmers Market Greens

with Calabrian Chili Oil 

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 Sautéed Broccolini

with Charred Lemon 

 

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Yukon & Sweet Potato Gratin

with Gruyere, Parmesan & Thyme

 

 

Roasted Beets & Heirloom Rainbow Carrots

with Goat Cheese, Black Sesame and Pistachio Gremolata

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M A I N S

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Slow Roasted Lamb 

with Crispy Sumac Shallots, Smoked Garlic Yogurt Sauce, Herb & Pomegranate Salad

 

 

Cider Glazed Pork

 with Green Cabbage, Fuji Apple, Red Onion Relish

 

 

Seared Skirt Steak

with Smoky Red Pepper Romesco

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Tuscan Garlic Shrimp

with Crispy Pancetta, Sautéed Greens, over Creamy 3 Cheese Polenta

 

 

Roasted Halibut

with Golden Tomato, Rosemary, & Fennel Sauce

 

 

Crispy Hot Honey Chicken 

with Pickled Watermelon Radish & Micro-greens

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G R A I N S

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Red Cornmeal Fritters 

with Spicy Aioli 

 

Butternut Squash Risotto 

with Sage Browned Butter 

 

Toasted Couscous 

with Herb Vinaigrette 

 

Crispy Quinoa & Wild Rice

with Wilted Greens & Dried Cherries

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S W E E T S

 

Pumpkin Pecan Cobbler  

with Salted Caramel Gelato

 

Apple Almond Cake 

with Bourbon Vanilla Custard Sauce 

 

 

Chocolate Pot de Creme

with Poached Pears & Crushed Hazelnuts

 

Banana Pudding Cake 

with Whipped Maple Cream