Sample of Fall Menus

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Amuse Bouche

Tartlet Samplings

A selection of savory tarts, featuring local ingredients at their peak of perfection

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Salad

Chef’s Garden

Toasted almonds, roasted apples in a spiced cider vinaigrette

Served with a crisp seed cracker, and dressed with

Cypress Grove Chevre

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Pasta

Hand Rolled Gnocchi

Roasted butternut squash, toasted pumpkin seeds, in a sage butter sauce

Cowgirl Creamery Red Hawk Triple Brie

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Intermezzo

Frosted Grape Napoleon

Londer Vineyards Pinot Noir pressed grapes

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Entrée

Patrole Sole en Papillote

Wrapped in prosciutto with a lemon thyme

beurre blanc, creamed potatoes and a julienne of seasonal vegetables

Tenderloin of Beef

Swiss chard, bacon lardons

and a rich demi-glace, over a crisp leek-potato cake

Vegan Moussaka

Roasted Eggplant filled with mushroom duxelle, garden herbs

roasted garlic, over layered squash, and a cashew cream sauce

Featuring Wild Mendocino Mushrooms

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Dessert

Poached Bosc Pears and Ginger Cake

Spiced wine reduction, and spun sugar

Germain-Robin Sabayon