Fall Menu

Fall Menu

2018

Hors d’oeuvres/Small Bites

Crispy Crushed Beets
dill, mint, dried tangerine, quark 

Mini Twice Baked Potatoes with Caviar
sour cream, chives, pepper, white cheddar

 Mushroom Pate Crostini
goat cheese, thyme, garlic, black pepper

 Squash Hummus & Crudités
endive, carrots, green beans, fennel

 Roasted Kabocha Squash Crostini
pomegranate, pumpkin seeds, whipped goat cheese

 Persimmon Flatbread
brie, honey, thyme, arugula

 Crispy Brussel Sprout Skewer
apple cider agro-dolce, chiles, garlic

 Baked Figs with Pancetta
fried rosemary, black pepper

 Pears Wrapped in Prosciutto
sage honey, cracked black pepper

 Salt Cod Fritter
pine nut, raisin, sundried tomato, parsley

 Smoked Trout Blini
crème fraiche, caperberry, dill, lemon

 Chicken Roulade
polenta crostini, mushroom, fennel pollen

 Harissa Chicken Skewers
honey, spices, herbs

 Duck Rillettes Crostini
market pickles, pickled mustard seeds, dried fig

 Italian Sausage Tartlets
grape, chiles, oregano

 Beef Tartare
potato crisp, capers, lemon, shallot, herbs

 Braised Short Rib Slider
fontina, arugula, pickled shallots

 Lamb “Lollipops”
cranberry relish, mustard seed, rosemary

Salads

 Chopped Chicories
gigante beans, mandarinquat vinaigrette, aged cheddar, white balsamic

 Brussel Sprout and Endive
housemade pancetta, dates and pecorino dressing

 Collard Greens with Seed Brittle
ricotta salata, golden balsamic vinaigrette

 Shaved Celery Root
fried capers, walnuts, celery leaves, arugula, lemon, olive oil

 Speckled Lettuce and Bean
romano beans, cranberry beans, pomegranate, sheeps milk feta

Sides

Vegetables

 Fennel and Celery Root Gratin
cream, white pepper, pecorino

 Roasted Acorn Squash
pepitas, sherry vinaigrette, pecorino

 Roasted Jerusalem Artichokes
collard green and smoked almond pesto

 Sautéed Romanesco
dill, mint, bergamot vinegar

 Glazed Baby Turnips and Onions
roasted garlic, pancetta, rye breadcrumbs

 Braised Swiss Chard and Ceci
roasted garlic and pickled chard stems

 Roasted Brussel Sprouts
shallots, apple cider agrodolce

Grains

 Chestnut and Black Pepper Risotto
currants and parmesan

 Baked Polenta Dumplings
honeynut squash puree, pecorino, sage, béchamel

 Root Vegetable Panzanella
mustard vinaigrette, rosemary, smoked cheddar

 Red Fife Polenta
honey nut squash, sage, butter

 Herbed Sagnarelli Pasta
parmesan broth, mascarpone, toasted pine nuts

Proteins

 Semolina Crusted Trout
hazelnut-laurel brown butter

 Braised Halibut
tomato, olives, parsley, lemon, olive oi

 Roasted Chicken and Croutons
oregano, lemon, garlic, paprika, sourdough

 Milk Braised Chicken
ricotta, lemon, thyme, rosemary, pink pepper

 Cornish Game Hens
roasted pear, savory, meyer lemon, ricotta

 Glazed Ham
pomegranate molasses, balsamic, sherry, thyme

 Roasted Rack of Lamb
olive, herb and fennel seed crust

 Braised Short Ribs
rosemary, juniper, oregano, garlic

 Bistecca a la Fiorentina
ribeye, herbs, fennel pollen, olive oil

Desserts

 Pear Tarte Tatin
caramel, vanilla bean ice cream

 Lemon Curd Tart
dried citrus, coconut yogurt, puffed grains

 Roasted Pear Tart
caramel, cream, almond

 Pumpkin Tart
chestnut crème, honey

 Almond-Orange Cake
almond, vanilla bean

 Spiced Apple Cake
ginger, molasses, brown sugar, spices

 Chocolate Mousse Tart
whipped cream, flowers, chocolate crust