Chef’s Table – Autumn 2024

Appetizer: “Baked Brie Crostinis” Arugula, Homemade Crostinis, Melted Triple Creme Brie, Roman Speck, Harvest Fig Compote, Bruleed Figs, Mustard Thyme Honey Drizzle
Pasta: “Hunters Carbonara” Ricotta Gnocchi, Smoked Guanciale, Shallots, White Wine, Cream, Peas, Parmigiano, Egg Yolk Garnish

Salad: “Mela e Gorgonzola” Gorgonzola Mousse, Arugula, Harvest Apple Slaw, Toasted Walnut Crumble, Sage Apple Cider Vinaigrette, Crispy Shallot Garnish

Entree Choice of Fish or Meat:

“Maple Glazed Smoked Salmon” Sweet Potato Puree, Anjou Pear Winter Slaw, Candied Walnuts, Pan Seared Smoked Salmon, Amber Maple Glaze, Crispy Pear Chip Garnish
“Duck A L’ Orange” Pan Seared Duck Breast, Parsnip Puree, Crispy Maple Brussels, Balsamic Roasted Radicchio, Grand Marnier Preserved Orange Rind Reduction

Dessert: “Dutch Apple Crisp Bread Puddin” Homemade Bread Pudding, Warm Cinnamon Apple Compote, Vanilla Bean Ice Cream, Rum-Soaked Raisins, Dutch Apple Streusel, Apple Cider Butterscotch Drizzle