Fall/Winter Menu
seasonal ingredients sourced locally with care
SMALL BITES
Arancini, roasted butternut squash
Pizza, mushroom, truffle oil
Goat cheese filled dates, local honey drizzle, crushed almonds, micro arugula
Brussels “Waldorf,” apple, celery, walnut, Dijon dressing, pumpernickel toast
Roasted Cauliflower Shooter, Crisp Guanciale
Grilled bread, Fuyu persimmon, pomegranate, fromage blanc, toasted hazelnuts
Taiwanese Popcorn chicken, salt, pepper, chili powder
Spicy coconut chicken & butternut squash skewer, raita
Short rib grilled cheese sourdough, onion jam, horseradish +$1
Filet of beef and mushroom tartine, horseradish Mayo & micro cress
Lamb Bacon, Persimmon chutney & mint yogurt
Crab Rangoon, sweet chili dipping sauce
Seared Scallop, avocado, fennel, blood orange +$2
SEASONAL SALAD
All salads include seasonal greens from local farms
Shaved Brussels Sprouts & Napa Cabbage Salad, Honey crisp apples, pecans & Romano, Meyer lemon vinaigrette
Arugula Beet salad, hazelnuts, seasonal local apples, Mimolette cheddar, sherry vinaigrette
Mixed chicory salad, shaved fuyu persimmon, candied-curried pecans, Roquefort dressing
Autumn greens, shaved delicato squash, Fuyu persimmon, Persian cucumbers, oil cured black olives, pepitas & champagne vinaigrette
Ruby grapefruit & fennel, mixed greens, avocado, feta, citrus vinaigrette
Fall Panzanella, red pears, roasted delicata, dried cranberries, grilled bread, pepitas, apple cider dressing +$3
ENTRÉE
Brick chicken, chestnut-celery mostarda, red wine vinegar preserved blood orange
Brick Chicken, fried leeks, natural jus
Roasted Salmon, brown butter & almonds risolé +$5
Roasted Halibut, cauliflower-curry sauce +$12
Bistro Filet, sauce raifort
Tri Tip, olive oil-herb marinade, pomegranate bordelaise & hydro-cress
Cabernet Braised Boneless Beef shortrib + $8
Upgrade any beef to Flat Iron +$4, New York +$5, Skirt Steak +$12, Filet +$20
Braised lamb shoulder, pomegranate glaze, fried chickpeas
Roasted pork loin, toasted pecans, apricot Riesling jus
House made Rigatoni, black trumpet mushrooms & romanesco florets, honey poached cranberries, ricotta, pumpkin butter, toasted pepitas *
Butternut squash ravioli, wild mushrooms, truffle oil, brussel sprout leaves, shaved parmesan
Fall mushroom & root vegetable “Bolognese” semolina polenta (V)
Tempeh stir fry, shitake mushrooms, carrots, brown rice, toasted cashews & micro shiso (V)
* Vegan Option Available
Potatoes, Grains and Pasta Sides
Butterball potatoes
Garlic Mashed potatoes
Hassleback potatoes
Basmati rice with toasted vermicelli pasta, almonds and herbs
Spicy potatoes with peanuts and scallions
Black eyed pea fritters, tomato curry sauce
Sourdough-mushroom bread pudding
Brown butter lentils with sweet potatoes & goat cheese
Creamy French lentils
Winter Farrotto, roasted butternut squash & whipped mascarpone
Orecchiette, cauliflower & radicchio, lemony bread crumbs & pecorino (hot)
Creamy roasted garlic and spinach orzo, demi sec cherry tomatoes & parmesan (hot)
Farfalle winter arugula pesto, sundried tomatoes & black olives, toasted walnuts & ricotta salata (room temp)
Fall penne Pasta, portobello, mushrooms, butternut squash, smoked gouda, brussels sprout halves and toasted walnuts, apple butter (hot)
Cavatelleli, squash, brussels sprout leaves & baby portobellos, dried cranberries & truffle oil (room temp)
Vegetable Side
Roasted Cauliflower with chimichurri
Roasted Brussels sprouts, brown sugar bacon marmalade
Creamed brussels sprouts
Caramelized broccoli, roasted garlic, Vella Veeta cheese sauce
Roasted sunchokes with bagna cauda, mache
Caramelized golden beets, blood orange oil, harissa crumble
Simply roasted vegetables with herb & garlic olive oil
King trumpet mushrooms, carrots & red pearl onions fricassee, onion soubise sauce
Butternut squash, sprouts, celery root & mulling spices, Gravenstein apple gastrique
