Fall Menu Items – Les Saisons

Fall Menu Items

Take a peak at a few of the items from the fall menu, starting with hors d’ouvres and ending with dessert.
A link back to the Fall Menu page will be found at the end of this gallery.

Sweet Potato and Leek Latkes with Cranberries and Clabbered Cream

Roasted Sunchokes Filled with Melted Raclette, Served with Cornichon and Pickled Shallots

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Dungeness Crab Cakes with Lemon Aioli

Crisp and light crostini topped with caramelized pear, brie and toasted pine nuts.

Crostini with Caramelized Pear, Brie and Pine Nuts

Spring Hors D'Oeuvres - One Bite Smoked Salmon Potato Cakes with Herb Aioli and Avocado

Smoked Salmon Potato Cake with Avocado and Herb Aioli

Holiday Artisan Cheese and Fruit Platter

Holiday Cheese and Fruit Platter

Warm Crimini Mushrooms Stuffed with Melty English Stilton

Silton Stuffed Mushrooms

Whole Northwest Clam Chowder with Blue Potatoes, Pancetta, Broccoli and Shallot

Northwest Clam Chowder with Pancetta, Blue Potatoes and Broccoli Raab

Warm Spinach Salad with Stilton, Crisp Prosciutto, Toasted Pine Nuts, Port Caramelized Onions and a Bacon Vinaigrette

Warm Spinach Salad with Toasted Pine Nuts, Stilton and Port Caramelized Onions in Bacon Vinaigrette

Light scallop and sun choke chowder with roasted mai take mushrooms and watercress

Scallop and Sunchoke Chowder with Roasted Maitake and Watercress

Crisp Prosciutto Wrapped Chèvre Disks with Pickled Shallots and Winter Greens

Seared Prosciutto Wrapped Chèvre with Winter Greens and Pickled Shallots

Chanterelle Mushrooms simmering in butter.

Roasted Cornish Hen with Fennel, Leek and Apple Dressing, Roasted Carrots, Parsnips and Brussel Sprouts

Cornish Hen with Fennel, Apple and Leek Dressing, Roasted Parsnips, Baby Carrots and Brussel Sprout

BEEF TENDERLOIN STEAKS TOPPED WITH BLUE CHEESE AND ROASTED GARLICServed with Fingerlings and Onion Gratin copy

Marcona Almond and Mint Pesto Crusted Lamb Racks with Potato-Leek Filo Pie and Garlicky Spinach Stuffed Mushrooms with Parmesan

Marcona Almond Mint Pesto Crusted Lamb Racks with Potato-Leek Filo Pie and Spinach Stuffed Mushrooms

Crispy duck confit leg with sour cherry beurre rouge, chive potato cake and oven roasted Brussel sprouts with pistachios.

Crispy Duck Confit with Sour Cherry Beurre Rouge, Chive Potato Cake and Roasted Brussel Sprouts with Pistachios

Salmon, Tarragon and Brie Stuffed Filo Pastry with Garden Fingerlings, Carrots and Leeks

Salmon, Tarragon and Brie Stuffed Filo with Garden Fingerlings, Braised Carrots, Leek and Thyme

Layered dark chocolate mousse, mocha mousse and whipped mascarpone.

Pots De Crème -Bittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone

Soft crepe filled with cinnamon spiced apples and caramel and topped with vanilla ice cream

Brown Butter Apple Crepe with Vanilla Bean Ice Cream

Poached Pear with Champagne Sabayon

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

Tender chocolate crepe stuffed with dark chocolate mousse and topped with cream and ganache.

Chocolate Mousse Stuffed Chocolate Crepe

PLEASE CLICK TO SEE THE FULL FALL MENU