Fall Menu
our seasonal menu
Appetizers
Pumpkin Bisque with Coconut Cream and Toasted Pumpkin Seeds
A creamy pumpkin bisque with warming spices, topped with crispy pumpkin seeds for a cozy touch.
Fig and Blue Cheese Flatbreads
Artisanal flatbreads topped with sweet figs, tangy blue cheese, and fresh arugula, finished with a balsamic drizzle.
Truffle Tartlets with Walnut Crust
Savory tartlets filled with wild mushrooms and fresh thyme in a crunchy walnut crust, offering earthy elegance.
Seared Scallops on Parsnip Purée with Crispy Sage
Tender scallops on silky parsnip purée, garnished with crispy sage for a touch of luxury.
Entrees
Citrus Glazed Grilled Cod
Citrus Glazed Grilled Cod , served with black rice pilaf, roasted rainbow carrots, and a sesame-ginger dressing
Wild Mushroom Risotto
Creamy risotto with local chanterelle mushrooms, Parmesan, and a drizzle of truffle oil.
Sweet Potato and Ricotta Gnocchi
Sweet potato and ricotta gnocchi in a saffron-sage brown butter sauce, topped with crispy guanciale, pecorino tartufo, and toasted hazelnuts.
Beef Stroganoff with Wild Mushrooms
Tender beef and wild mushrooms in a creamy sauce, served over egg noodles.
Seared Tuna with Black Sesame Crust
Sesame-crusted tuna with avocado purée, roasted sweet potato, and soy-ginger glaze.
Chicken Piccata with Charred Lemon
Organic chicken breast sautéed with charred lemon and capers, served with rosemary roasted baby potatoes and sautéed almond green beans.
Desserts
Dark Chocolate Tart with Sea Salt and Olive Oil
A rich dark chocolate ganache tart, finished with a sprinkle of flaky sea salt and a drizzle of extra virgin olive oil, served with a dollop of crème fraîche.
Pistachio Crème Brûlée
A creamy pistachio-infused custard, topped with a perfectly caramelized sugar crust and garnished with crushed pistachios.
Butterfly pea flower and Rosewater Poached Pears
Pears gently poached in a Butterfly pea flower and rosewater syrup, served with a spiced mascarpone cream and toasted almonds.