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

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

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