THREE COURSE DINNER MENUS FOR FALL & WINTER

FIRST COURSES

CHEVRE /  ROASTED BEETS / WATERCRESS  / CLEMENTINE SALAD

CARAMELIZED ONION AND PORCINI SOUP /
GRUYERE / BRUSCHETTA 
  
TENDER KALE  / DRIED CHERRIES / TOASTED WALNUTS / 
HONEY-LEMON VINAIGRETTE

BABY GEM  / AVOCADO / FENNEL / CITRUS SUPREME  
CARAMELIZED TANGERINE VINAIGRETTE / SUMAC
 
WINTER GREENS / ENDIVE / BROWN SUGAR-BACON VINAIGRETTE

MAPLE ROASTED DELICATA SQUASH  / ARUGULA / PECANS
 CRANBERRIES  / RED ONION / PEAR WIHITE BALSAMIC

ENTREES
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WINE BRAISED BEEF SHORT RIBS  
ROOT VEGETABLE AU GRATIN  / SAGE
~~~
PRAWN, CLAM & CHORIZO SAFFRON BOMBA RICE 
GREEN BEANS / CHARRED SCALLIONS / CITRUS-GARLIC AIOLI 
~~~
VADOUVAN CHICKEN FRICASSEE / MUSHROOMS / WHITE WINE
  BASMATI RICE / ENGLISH PEAS / COCONUT CREAM
  ~~~
SPATCHCOCKED CEDAR PLANKED GAME HEN
POMMLASSES GLAZE / 5 SPICE ROASTED CARROTS  
PARSNIP PUREE
~~~
SOLE MEUNIERE / CAPERS / LEMON / BUTTER 
HORSERADISH MASHED POTATOES / HARICOT VERT
~~~
SUGO DI CARNE / CREAMY POLENTA / TELAME
WILD MUSHROOM RAGU -VG
~~~
PULLED PORK SHEPHERD'S PIE / SUCCOTASH / CELERIAC MASH 


DESSERTS

ALMOND HONEY TART / ORANGE MASCARPONE 

  GRENACHE-SYRAH SHERRY TIRAMISU​ 
BITTERSWEET CHOCOLATE /  MASCARPONE / LADYFINGERS

APPLE CROSTADO  / ROSEMARY-GOAT’S MILK GELATO 

CHOCOLATE BUDINO TART / SEA SALT / OLIVE OIL 

LAVENDER HONEY CREME BRULEE 

MOCHA POTS De CREME / PISTACHIO BISCUITS
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