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FALL Menu

STARTERS 

 

 

Olive Oil Roasted Autumn Vegetables

with Fleur de Sel 

 

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 

 Sautéed Broccolini

with Charred Lemon 

 

Yukon & Sweet Potato Gratin

with Gruyere, Parmesan & Thyme

 

 

Roasted Beets & Heirloom Rainbow Carrots

with Goat Cheese, Black Sesame and Pistachio Gremolata

M A I N S

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

 

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

G R A I N S

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

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

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