FALL Menu

G R A I N S

 

Toasted Millet

with Caramelized Squash, Mint, Chili Spiced Pistachios

Red Cornmeal Fritters
with Crab & Spicy Aioli


Butternut Squash Risotto
with Sage Brown Butter & Pancetta

V E G E T A B L E S

Roasted Autumn Vegetables

with Miso Fig Vinaigrette

Shredded Brussel Sprouts & Arugula
with Red Grapes, Marcona Almonds, Manchego


Asian Pear, Radicchio, Endive Salad
with Candied Walnuts and Shaved Piave Vecchio

Roasted Beet & Heirloom Carrots

with Chèvre, Black Sesame & Gremolata

Farmers Market Greens

with Chile Flakes, Garlic

M A I N S

 

Braised Lamb Shoulder

with Crispy Sumac Shallots, Herb & Pomegranate Salad

Seared Skirt Steak
with Smoky Red Pepper Romesco


Cider Glazed Pork
with Cabbage, Apples, Red Onion

 

Roasted Hot Honey Chicken
with Pickled Radishes and Dried Cherries

 

Shrimp Tomatillo Verde Stew
with Slow Cooked Fennel

 

Pan Roasted Halibut

with Braised Golden Tomatoes, Thyme, Rosemary

S W E E T S

 

Pumpkin Pecan Cobbler
with Salted Caramel Gelato

 

Apple Crumb Cake
with Vanilla Custard Sauce

 

Banana Pudding Cake
with Whipped Maple Cream

 

Chocolate Pot de Creme
with Poached Pears & Hazelnuts

WINTER Menu

A P P E T I Z E R S & SA L A D

 

Crispy Potato Latkes

with Chive Crème Fraiche and Smoked Salmon

Assorted Cheese & Charcuterie Platter

with Fruit, Nuts, Jam, Crostini, Honeycomb

Arugula, Citrus, Shaved Fennel, Candied Pecans, 

with Blood Orange Vinaigrette

Bitter Greens Salad 

with Grape Agrodolce, Piave Vecchio,  Pan Fried Breadcrumbs

Italian Chopped Salad

with Fresh Mozzarella, Salami, Prosciutto, Pepperoncini, Tomatoes, 

& Red Wine Vinegar Herb Dressing

M A I N S

Pan Seared Bass

with Crispy Jerusalem Artichokes, Bright + Tangy Herb Sauce 

 

Slow Roasted Salmon 

with French Lentils, Pancetta and Whole Grain Mustard Sauce

 

Crispy Lemon Roast Chicken 

with Turnip Puree and Mustard Greens 

 

Pork Tenderloin 

with Cherry Thyme Pan Sauce

 

Spice Crusted Rack of Lamb 

with Smoky Eggplant Puree, Pomegranate and Pistachio Herb Salad

 

Grilled Hanger Steak 

with Red Pepper Romesco Sauce

V E G E T A B L E S

 

Roasted Fennel 

with Blood Orange Reduction Sauce

 

Slow Cooked Collard Greens

with Smoky Shallots 

 

3 Cheese Potato Dauphinoise

 

Garlicky Broccolini 

with Charred Lemon

 

Roasted Winter Root Vegetables

with Miso Vinaigrette

 

Butternut Squash, Fire Roasted Corn, Fresh Herbs 

with Chili Tahini Yogurt

G R A I N S

Baked Lasagna Bolognese

with Veal, Pork & Beef, Shaved Parmesan 

 

Savory Cornbread Stuffing 

with Sage Pan Gravy

 

Sausage, Kale, Butternut Squash Baked Pasta

with Béchamel Cream Sauce 

 

Wild Rice Pilaf

with Roast Carrots, Shaved Brussel Sprouts, Dried Cherries, Meyer Lemon Vinaigrette 

S W E E T S

 

Italian Pear Almond Cake 

with Dark Chocolate Drizzle 

 

Assorted Homemade Cookies for Santa

 

Grandma Abby’s Bread Pudding

with Caramelized Bananas & Vanilla Bean Sauce 

 

Macerated Winter Fruit

with Whipped Mascarpone Cream

 

German Chocolate Whoopie Pies

with Coconut Pecan Filling