Fall

Soup

roasted heirloom squash and native apple bisque

moroccan lentil soup with crimson lentils, yogurt, fresh herbs and seasoned with has-el-hanout

saffron mussel bisque

organic greens with poached pears, goat cheese and
spiced nuts

apple and fennel salad with champagne vinaigrette

roasted beet and asparagus salad with Humboldt Fog

pan seared scallops with risotta milanese

classic bouillabaisse with rouille et croutes

pan roasted halibut with fingerling frisses and smoked bacon vinaigrette

braised veal cheeks with forestiere, sage polenta and brussel sprouts

chicken roulade crusted in pistachios with swiss chard, portobello mushrooms and fondant potatoes

rack of lamb with roasted root vegetable ratatouille

tenderloin medallions with white bean ragut, roasted salsify and baby carrots

carrot and butternut squash strudel with spinach, golden raisins and red rum emulsion

pear and apple croustade

boca panna cotta with rum sauce

flourless chocolate cake