What’s in Season on the September 21st Menu?

First Course

Seasonal gazpacho with rye crumble, crème fraiche, and chives

 

Second Course

Roasted beet salad with compressed watermelon, hearty greens, toasted walnut, and chevre

 

Third Course

Meat Entree

Flank Steak with parsnip puree, harvest hash, and  peperonata sauce

Vegetarian Entree

 Grilled Portabello with parsnip puree, harvest hash, and peperonata sauce

 

Fourth Course

Flourless Chocolate Tort with crème anglaise, whipped cream, and mint

 

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