sample fall dinner menu
course I
roasted butternut squash soup
spiced pepita + cranberry brittle
caramelized cauliflower soup
harissa almonds, olive oil
creamy celery root soup
buttered croutons, applewood bacon
pumpkin puree soup
kale, coconut, pomegranate
signature lobster bisque
sherry, chives
course II
radicchio salad
shaved fennel, seasonal pear, candied pecans, honey orange vinaigrette
mixed green salad
shaved red onion, dried cherries, blue cheese, balsamic vinaigrette
shaved kale + brussels salad
toasted almonds, honey crisp apple, pancetta, apple cider vinaigrette
blistered cherry tomato caprese
basil, olive oil, crouton, mozzarella, cracked black pepper
toasted grain salad
dried figs, castelvetrano olives, candied walnuts, za’atar spiced vinaigrette
baby spinach salad
shallots, seasonal apple, beets, warmed bacon balsamic vinaigrette
course III
pecan + rosemary crusted salmon
butternut squash puree, roasted garlic asparagus, browned butter honey
slow braised beef short ribs
parsnip puree, caramelized root vegetables, beef reduction
pan seared airline chicken breast
hearty wild rice pilaf, pan jus, fresh herbs
pan seared beef tenderloin filet
pommes puree, caramelized heirloom carrots, red wine reduction
oven roasted pork tenderloin
yellow stone ground grits, haricot verts, seasonal apple chutney
pan seared market halibut
cauliflower puree, grilled eggplant ratatouille, microgreens
course IV
salted caramel apple panna cotta
candied pecans
traditional spice bundt cake
white chocolate ganache, orange supremes
dark chocolate tart
flaky crust, raspberry coulis, maldon sea salt
pear frangipane tart
candied almonds, amaretto chantilly cream
red wine poached pear
vanilla bean ice cream, amber honey, toasted granola
sample fall appetizer + hors d'oeuvres menu
download menu
coming soon!