Fall/Winter Menu

    • Fall / Winter Entrees

    • Pan-seared Seabass

      Served on a bed on sautéed leeks and onions with Jerusalem artichoke mousse and walnut brittle

    • Almond and Tellicherry Black Pepper Crusted Chicken Breast

      With sherry and whole grain mustard sauce

    • Pork Tenderloin Medallions Stuffed with Dried Fruit

      Dried fruit ( prunes, apricots, raisins, etc) served with a demi glaze of red wine scented with amaretto and essence of wild mushroom

    • New school Carbonara

      Fusili pasta, maple glazed applewood smoked bacon, grilled Jidori chicken breast, sautéed shiitake mushrooms and an egg infused parmesan cream

    • Duck Confit and Local Sausage Cassoulet

      With white beans, braised rappini and toasted garlic bread crumbs

    • Fennel Pollen Scented and Seared Salmon Fillet

      With rutabaga and celery root puree, pumpkin seed oil and mire poix sprout garnish

    • Lamb Osso Bucco

      With spicy rustic tomato ragu on creamy marscapone polenta

    • Sides

    • Seven Autumn Vegetable Gratin

      With gruyere

    • Roasted Baby Beets

      With orange zest and avocado oil

    • Mixed Grain Pilaf

      Quinoa, wild rice, toasted pumpkin and sunflower seeds, last of the garden herb oil, currants and saffron

    • Black Garlic Smashed Red Potatoes

      With buttermilk and topped with crispy leeks

    • Rutabega and Roasted Fingerling Potato

      With applewood smoked bacon “hash”

    • Mesquite Grilled Vegetables

      Including autumn squashes, fennel, sunchokes, ripe peppers, broccoli, cauliflower and kohlrabi with a sundried tomato, black garlic and balsamic vinaigrette

    • Creamy Marscapone Polenta

    • Appetizers

    • Truffled Grilled Cheese Sandwich

      With caramelized onion and fontina cheese

    • Profiterole of Chicken Salad

      With fuyu persimmon, sweet pickled onion, poached chicken  breast and a lemon-chive aioli dressing

    • Crostini

      With wild autumn mushroom and sage duxelle, chiffonade of grilled endive and a sprinkling of grated romano cheese

    • Roasted Autumn Squash “Hummus”

      With pumpkin seeds, roasted garlic and fresh sage

    • Gruyere Stuffed Turkey Meatballs

      On a bed of sundried tomato coulis with pumpkin seed oil garnish

    • Stuffed Mushroom Caps

      Stuffed with leeks, roasted garlic, pecans and truffled gouda cheese

    • Empanadas

      Of duck confit, raisins and yams with spicy pineapple chutney

    • Baked Sweet Potato Chips

      Topped with smoked salmon, chive crème fraiche and caviar

    • Bruschetta

      Of melted sharp cheddar with quince and cardamom compote