
FALL Menu
V E G T A B L E S
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