Autumn Sample Menu
These are just examples of what your menu could include based on the season. Your menu is by no means limited to these items. After learning about each client’s tastes, we customize your menu specifically for you
Hors d’oeuvres
Country Pork Rillette - whole grain mustard, toasts
Fall Vegetable Roulade - apple, fennel, walnut gremolata
Roasted Butternut Squash Bisque - maple cream, spiced pepitas
Parmesan Chicken Meatballs - truffle aïoli
Creamy Tomato Soup - petit grilled cheese
Goat Cheese Crostini - onion jam, thyme, scallion
Confit Duck - gem lettuce, hoisin, sesame
Fresh Ricotta Gnudi - roasted sugar pumpkin, sage
Beet Pancake with Cured Salmon - whipped mascarpone
Starters
Shaved Autumn Vegetable Salad - delicata squash, rainbow carrots, radish
Little Gem Salad - citrus, pomegranate, SBF honey vinaigrette
Roasted Rainbow Carrots - labne, pomegranates, urfa chili
Wild Mushroom Crepe - caramelized butternut, braised kale, sherry vinaigrette
Ricotta Ravioletti - butternut squash, brown butter, sage, pecorino
Entrées
Seared Sea Scallops - buttered turnip puree, mushroom ragout
Pappardelle with Oxtail Ragout - oyster mushrooms, thyme
Braised Giannone Farm Chicken - fennel, green olives, lemon
Herb Roasted Cornish Hens - cornbread stuffing, sage, cranberry relish
Porchetta - pomme puree, broccoli rabe, chimichurri
Maple Pork Tenderloin - caramelized apple, braised red cabbage, rosti potatoes
Rosemary Roasted Lamb - preserved tomato, tuscan kale, crispy potatoes
Cheese
Vermont Cheddar and Concord Grapes - baby greens, candied walnuts
Desserts
Apple Crostada - bourbon chantilly
Classic Carrot Cake - currants, walnuts
Warm Pear Strudel - vanilla ice cream
Baked Stuffed Apples - salted caramel, crème anglaise
Dark Chocolate "Bête Noire" - toasted hazelnuts, candied orange