Fall ’17 Tasting


Fall ’17 Tasting

FIRST COURSE

 

butternut squash soup

 

 

curried cauliflower, rosemary oil, puffed rice

SECOND COURSE

 

fig + caramelized onion flatbread

 

 

‘ricotta’, watercress + herb salad, balsamic glaze

THIRD COURSE

 

roasted acorn squash salad

 

 

candied pecans, smoked maple vinaigrette, mixed greens

INTERMEZZO

 

pomegranate sorbet

 

 

FOURTH COURSE

 

pumpkin gnocchi

 

 

toasted pepitas, crispy carrots, brandied cranberries, sage brown butter

FIFTH COURSE

 

caramel apple cheesecake

 

 

cinnamon ice cream

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