Thanks to everyone who joined us for our Fall Evening Menu!

I always have mixed feeling about Fall.

Balmy. lazy summer joys like sipping chilled wine on warm evenings as the orange sun sinks below the horizon and the stars begin to twinkle – that’s over.  Sigh.

But the cooler weather means we can dust off and enjoys some Fall flavors – rich, earthy, warm, delicious. Sigh!

From our Saturday menu, the Sherry, a nutty Manzinilla style from Spain, complemented the nuttiness of the roasted Kobacha squash soup perfectly.  And the hints of sweetness in the sherry were a perfect match to the pomegranate reduction I drizzled over the soup.

A flaky, double baked Pate Brisee crust was wonderfully flaky and light – the perfect container for a fantastically flavorful tart of caramelized onions and rendered bacon.  The Alsatian Onion Tart is really the quintessential Fall dish.  Maybe a Gewürztraminer would have been a better wine pairing, but I thought the Sauvignon Blanc we  served paired nicely.  It balanced the unctuously rich and creamy bacon flavor of the tart.

The main course was clearly the hit of the menu.  The ruby red roasted beet filling of the agnolotti almost glowed through its thin semolina pasta covering, making for a optically impressive dish.  The roasted beet and roasted sweet potatoes in the agnolotti filling were balanced with a tangy goat cheese.  The agnolotti were finished in a rich, thickened broth of lightly roasted garlic, thyme and Parmesan.  With a generous grating of Parmesan and drizzle of extra virgin olive oil on top.  Outstanding flavors!

For dessert – a perfectly baked Bavarian style plum tart, the tart and sweet plum juices bake into the fluffy yeast tart dough.  The Italian plums give the tart its characteristic flavor, and since they are only available briefly in late summer to early fall, make this an essential Fall dish.  Lightly sweetened whipped cream with just a hint of vanilla and a dusting of powdered sugar and another fall classic is perfect!

The reviews of the food and the wine pairings were very good, so thanks to everyone who joined us!  It was a great way to get  into Fall!

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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


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    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue