Fall Menu 

Soups

 

Apple parsnip bisque

 

Butternut almond bisque

 

Curried pumpkin with coconut

 

Spicy Tom Ka with vegetables chicken and shrimp

 

Spicy Manhattan clam chowder

 

Salads:

Arugula salad with shaved parmesan dry cured olives with polenta croutons, grilled lemons and olive oil

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Baby romaine with apricots, candied pecans and smoked gouda with apricot vinaigrette

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Roasted beet salad with warmed goat cheese cake and mixed greens toasted pistachios balsamic reduction and olive oil

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Toasted barley salad with garden tomatoes, corn, avocado and black beans on a bed of greens

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Wilted kale salad with red onions, red peppers, shiitake mushrooms with sesame vinaigrette

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Entrées:

All entrees can be paired up with a vegetable of your choosing

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Meats:

Pan seared breast of duck with pomegranate glaze with gingered faro

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Petite filet of beef with bourbon Gorgonzola butter, roasted baby new potatoes

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Whole roasted beef tenderloin with Cabernet demi glaze horseradish mashed potatoes

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Coffee crusted New York strip with brandied peppercorn sauce

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Sesame chicken over pan seared baby Bok choy and shiitake mushrooms

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Herb crusted rack of lamb (this can be done with pork tenderloin as well) prune port demi glaze sauce

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Pan seared pork chop with sauteed pears and apples with apple jack sauce

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Slow cooked red wine braised short ribs with whipped parsnips

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Chicken Française with lemon white wine sauce and capers over wide noodles

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Fishes:

Bouillabaisse (Fisherman’s stew) with garlic toast

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Thai spiced sea bass with curried coconut cream with scented basmati rice

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Sage rubbed halibut with hazelnut butter

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Pan seared Cod w/ eggplant caponata over herbed orzo

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Pan seared sea scallops and/or Cajun shrimp with cheesy corn grits spicy red pepper tomato sauce

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Thai inspired lemongrass crab cakes with Sriracha mayo with chili spike broccoli

 

Vegetarian:

 Wild mushroom ragout over parmesan risotto with sauteed asparagus (Gluten free)

Spinach and mixed vegetable strudel over wilted greens

Sesame crusted tofu over vegetable fried rice (Gluten free)

Stuffed acorn squash with craisins and walnuts apple cider glaze

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Vegetables:

Roasted root vegetables with balsamic glaze

Garlic creamed spinach (with or without bacon)

Glazed Brussels sprouts

Garlic green beans with blistered cherry tomatoes

Baked spaghetti squash with colored pepper confetti

Sauteed asparagus with lemon

Parmesan dusted broccoli and cauliflower

Scarlet quinoa with toasted pine nuts

Cauliflower rice with smoked paprika

Wild rice pilaf

Parmesan risotto

Maple glazed acorn squash

Twice baked potatoes with cheddar and chives

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Desserts:

Flourless chocolate cake with caramel pecan sauce (Gluten free)

Pear and apple crisp with cinnamon cream

Poached Pears in red wine with vanilla gelato (Gluten free)

Almond joy cake with coconut frosting

Caramel Apple pecan pie with vanilla ice cream

Spanish almond tort with amaretto cream (Gluten free)

Cranberry mascarpone cheese cake with candied walnuts