Fall Menu

Passed Canapés

Pan-Seared Crab Cake

Lemon Tartar and Espelette Pepper

Prosciutto & Robiolina Mousse Cannoli

Toasted Sicilian Pistachios

Côte de Boeuf with Shallot Marmalade

Local Blue Cheese and Potato Gaufrette

First Course

Butternut Squash and Pear Salad 

Goat Feta, Pistachios, Cranberry Vinaigrette and Crispy Quinoa

Roasted Root Vegetable Salad with Pickled Cranberries

Carrot-Ginger Vinaigrette and Savory Granola

Beef Carpaccio with Hon-Shimeji Mushrooms and Chard

Parmiggiano Crisp & Truffle-Mustard Vinaigrette

Main Course

Autumn Pot Pie

Root Vegetables, Farro and Kale

Roasted Guinea Hen with Autumn Panzanella

Butternut Squash, Chestnuts and Pickled Cranberries

Seared Striped Bass with Bouillabaisse Vinaigrette

Brussels Sprouts, Spaghetti Squash and Chorizo

Dessert

Dark Chocolate Peanut Butter Cake

Fried Peanuts and Milk Chocolate Sorbet

Pineapple and Ricotta Tart

Brown Butter Crumble and Passion Fruit-Guava Sorbet

Lemon Tart with Mandarin Confit

Gingerbread and Olive Oil Cremeux