Fall Menus

Autumn Celebration

Appetizer

Seared Scallops
with Truffled Cauliflower Purée & Crispy Prosciutto

Entrée Selections 
Pan-Seared Sablefish with Miso–Maple Glaze

Or

Herb-Roasted Game Hen
with Roasted Garlic, Lemon & Thyme Pan Sauce

Sides
Roasted Rainbow Carrots
with Whipped Feta, Pistachio & Herb Oil

&

Wild Rice Pilaf
with Caramelized Shallots, Parsley & Toasted Almonds

Dessert

Cranberry-Orange Olive Oil Cake
with Vanilla Bean Crème Fraîche & Candied Orange

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Coastal Fall Gathering

Appetizer

Miso-Lime Butternut Squash Bisque
with Roasted Delicata Squash & Crème Fraîche

Entrée Selection​s

Duck Confit with Port-Cherry Gastrique
or

Herb-Crusted Lamb Chops with Red Wine Reduction

Sides

Creamed Wild Mushrooms
with Shallots & Sage

&
Purple Potato Purée
with Brown Butter & Chives
 

Dessert

Maple-Bourbon Crème Brûlée with Candied Pecans & Maldon Sea Salt

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Harvest Dinner Party

Appetizer
Truffled Cauliflower Soup
with Chives & Crispy Shallots

Entrée Selections
A5 Japanese Wagyu Striploin
with Red Wine Reduction & Finishing Salt 
or 
Butter-Poached Lobster Tail
with Meyer Lemon Beurre Blanc & Fresh Herbs

Sides
Roasted Delicata Squash
with Brown Butter, Sage & Toasted Pepitas
&
Garlicky Swiss Chard
with Preserved Lemon, Toasted Pine Nuts, and Crispy Shallots

Dessert

Flourless Dark Chocolate Pavé with
Raspberry Coulis and Vanilla Bean Gelato