FARM TO TABLE

Seasonal

Fall Harvest Seasonal Fare

SPECIALTY COCKTAILS

Apple Hot Toddy

Rye Earl Grey Apricot Cocktail

BAR SNACKS

Sweet & Spicy Mixed Nuts

Truffle Parmesan Twists

PASSED HORS D’OEUVRES

Stuffed Dates with Blue Cheese & Almonds

Maple Roasted Duck Breast
Cranberry Chutney & Walnut Bread

Wild Mushroom, Leek & Taleggio Tarts

Gruyere Gougeres with Bacon Marmalade

Deviled Eggs with Applewood Smoked Bacon

Vegetable Shepherd’s Pie, Mashed Potato Top

Fingerling Stuffed Potatoes, Spinach & Parmesan

MARKET TABLE

Artisanal Cheese Board, Fig Preserves
Local Honey & Brick Oven Breads

Charcuterie & Aged Meat Board
Pommery & Dijon Mustards

House-Made Seasonal Pickles
Beets with Coriander
Curried Cauliflower
Cucumber “Quick Pick”

FIRST COURSE

Caramelized Pears & Blue Cheese
Mixed Field Greens, Spiced Walnuts & Sherry Vinaigrette

Shaved Kale & Brussels Sprout Salad
Currants, Pumpkin Seeds, Pecorino & Brioche Croutons

Arugula & Roasted Beets
Goat Cheese Croutons & Balsamic Vinaigrette

DINNER FEAST

Braised Red Wine Short Ribs
Creamy Parmesan Polenta & Roasted Brussels Sprouts

Farm to Table Roast Chicken
Wild Mushroom Farro Risotto Cakes

Mustard Glazed Salmon with French Lentils
Braised Leeks & Roasted Fingerling Potatoes

Butternut Squash Ravioli
Wild Mushrooms & Sage Brown Butter

SEASONAL SIDES

Maple Glazed Autumn Squashes

Rosemary Kale & Black Pepper
Extra Virgin Olive Oil & Sea Salt

Vegetable Farro Risotto Cakes
Root Vegetables & Aged Parmesan

Baskets of Brick Oven Rustic Breads
EVOO, Sea Salt & Cracked Pepper

DESSERT BAR

Port Poached Pear Tarts
Orange Blossom Mascarpone

Bittersweet Chocolate Squares
Chocolate Stout Whipped Cream

Fall Harvest Apple Squares
Bourbon Caramel Sauce

Earl Grey Chocolate Truffles

* sample menu

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