Fall Menu
(October - December)
Appetizers
SAVORY HANDPIES
squash & goat cheese or ham & leek
MUSHROOM CROSTINI
with confit garlic, truffle oil and thyme
SWEET POTATO CANAPÉS
with fig jam and prosciutto
“GOLDEN” EGGS
yellow beet-brined soft boiled eggs with mustard filling and caviar
First Course
FRENCH ONION SOUP
caramelized onion, Gruyère cheese, toasted sourdough
KALE CAESAR
with pickled red onion, herbed crouton, and shaved grana padano
FARRO SALAD
with arugula, cranberries, toasted hazelnuts, and feta
GOLDEN BEET SALAD
with white balsamic, walnuts, and goat cheese
Main Course
CHICKEN POT PIE
house pastry, Tide Mill Farms chicken, tarragon, parsnip, and potato
STUFFED PUMPKIN
with roasted mushrooms, kale, and cheesy bread stuffing
BLUEFIN TUNAB
tataki-style with citrus-soy sauce and sesame soba noodles
SEARED DUCK BREAST
juniper brine, parsnip purée, herb oil
Dessert
VANILLA CRÉME BRÛlÉE
with citrus zest and crema
APPLE CAKE
walnuts, cinnamon spice blend, house ice cream
SESONAL PIES
featured flavors: pecan, apple, pumpkin, or honey custard