Starters
ENDIVE LEAF WITH PEARGoat Cheese Mousse and Pistachio
CROSTINI WITH WARM PEAR SLICESBrie and Toasted Pine Nuts
Wild Chanterelle Mushroom Tartletswith Gruyère Sauce
SAFFRON RISOTTO CAKESTopped with Dungeness Crab and Tomato Chutney
SCALLION-RICOTTA BLINISSmoked Salmon, Dill, Capers, Lemon Crème Fraiche, Red Onion
PROSCIUTTO WRAPPED SHRIMP SKEWERSwith Lemon Aioli
SMOKED SALMON POTATO CAKESwith Avocado and Herbed Aioli (Tarragon, Parsley, Chives, Caper, Cornichons)
DUNGENESS CRAB CAKESwith Lemon Aioli
STEAK BRUSCHETTABroiled Steak with Arugula and Caramelized Red Onion Jam
SWEET POTATO LATKESwith Cranberries and Clabbered Cream
STILTON STUFFED MUSHROOMS
Roasted Sunchokes with RacletteCornichon and Pickled Shallot
PIZZACaramelized Onion, Sage, Roasted Pear, Fromage Blanc, Pine Nuts
Soup
and
Salad
BUTTERNUT SQUASH SOUPCaramelized Apples, Winter Spiced Crème Fraiche, Toasted Hazelnuts
ROASTED PEAR SaladPear Halves Stuffed with Chèvre, Honey and Walnuts Served Warm Over Mixed Greens with Champagne Vinaigrette
SPICE ROASTED SQUASH SALADwith Endive, Fromage Blanc, Spiced Pumpkin Seeds and Crispy Leeks
Baked Filo ParcelsStuffed with Roquefort, Caramelized Apple and Sour Cherry Served with Arugula Salad
WARM SPINACH SALADwith Toasted Pine Nuts, Stilton and Port Caramelized Onions in Bacon Vinaigrette
Chopped Radicchio Saladwith Pear, Candied Pecan, Dried Cranberries and Cinnamon Spiced Labneh Dressing
Sablefish (Black Cod) Bourridewith Sunchokes and Watercress
WHOLE IN-SHELL MANILLA CLAM CHOWDERwith Blue Potatoes, Broccoli Raab, Pancetta, Garlic Crostini
Entrée
Cornish Hen with Fennel, APPLE and Leek StuffingRoasted Parsnips, Baby Carrots and Brussel Sprouts
DUCK Confit WITH SOUR CHERRY-BALSAMIC REDUCTIONServed with Herb Roasted Parsnips, Apples, Carrots, Brussel Sprouts and Fingerling Potatoes
MARCONA ALMOND MINT PESTO CRUSTED LAMB RACKSwith Potato-Leek Filo Pie and Spinach Stuffed Mushrooms
ROASTED PORK LOIN WITH CRANBERRY-APPLE COMPOTECreamy Polenta, Broiled Brussel Sprouts and Leeks
BEEF TENDERLOIN STEAKS TOPPED WITH BLUE CHEESE AND ROASTED GARLICServed with Fingerlings and Onion Gratin
GREEN AND BLACK PEPPERCORN CRUSTED Flank Steak with Cognac Cream Sauce, Roasted Fingerlings and Brussel Sprouts with Toasted Walnuts and Crispy Leeks
SEARED Ling Cod WITH HANDMADE PASTACrispy Pancetta, Wilted Spinach, Chanterelles, Onion, Garlic and Lemon
SALMON IN FILO WITH BRIE AND TARRAGONServed with Herb Roasted Fingerlings and Braised Julienne of Carrot, Thyme and Leek
PISTACHIO CRUSTED SOLE MEUNIÈRE (Lemon, Caper, Parsley, Brown Butter) Served with Roasted Garlic Wild Mushrooms and Pan Fried Smashed Baby Potatoes
Dessert
BLACKBERRY APPLE COBBLERwith Cinnamon-Almond Cookie Crust and Vanilla Ice Cream
DARK CHOCOLATE CREPESStuffed with Chocolate Mousse and Toasted Almonds
RUSTIC BROWN BUTTER PEAR GALETTEwith Vanilla Ice Cream and Salted Caramel
POTS DE CRÈMEBittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone
BROWN BUTTER-Caramel APPLE CREPESwith Vanilla Ice Cream and Toasted Walnuts
WARM CHOCOLATE CAKEwith Hazelnut Brittle Ice Cream and Dark Chocolate Sauce
WINTER SPICED, BROWN SUGAR ROASTED Pumpkinwith Sabayon (Whipped Champagne Mousse) and Hazelnut Crumble
Baked Seckle Pears with Champagne Sabayon (Whipped Champagne Mousse) and Candied Macadamia Nuts