Served: 29th of September until 28th of October • 31st of October until 5th of December (Monday thru Friday, 12:00 Noon to 1:30pm)
FIRST COURSES
Lentil soup, smoked pork shank, peppered creme fraiche, fried celery leaves 6
Gorgonzola dolce mousse, roasted red beets, balsamic vinegar, pistachio crisp 7
Carnaroli risotto, wild autumn mushrooms, red wine, herbed mascarpone 7
Fried Atlantic oysters, smoked potato puree, preserved lemon, radish beurre blanc 7
Pan browned sea scallop, crispy salt cod and potato fritter, upland cress, lobster vinaigrette 8
SMALL SALADS
Shaved fennel, tart green apple, pecorino romano, lemon vinaigrette 6
Red Belgian endive, Forelle pear, caramelized walnuts, sherry vinegar, walnut oil 6
ENTREE SALADS
Autumn Cobb salad of grilled chicken, French feta cheese, toasted hazelnuts, dried cranberries, roasted squash, cider vinaigrette 12
Field greens, hearts of palm, roasted beets, fennel, oranges, piquillo pepper vinaigrette, shaved manchego cheese 10
MAIN COURSES
Butternut squash cappellacci, browned butter, fried sage, squash agro dolce, pumpkin seed pesto 14
Grilled wild bass, Catalan black rice fritter, romesco sauce, saffron infused paella broth 15
Spaghetti, cut on the “guitar”, rabbit Tuscan style, sage, rosemary, pancetta 13
Pan seared duck breast, roasted red plum filled potato gnocchi, brown butter wilted greens, marsala plum sauce 15
Berkshire pork loin, kuri squash puree, wild boar bacon braised cavolo nero, red currant mostarda, sherry vinegar caramel 14
Slow roasted veal osso buco, parsnip polenta, braised broccoli rabe, autumn mushroom and boar bacon ragout 17
Grilled venison loin, kumquat confit, lentil cream, vanilla braised rutabaga, madeira and smoked pepper gastric 17
DESSERTS
Tahitian vanilla ice cream, three warm sauces: espresso shot, salted caramel emulsion, gianduja cream 6
Dark gingerbread, Calvados scented apples, apple cider and crème fraiche sabayon, warm Calvados “shooter” 6
Toffee “cannoli”, espresso mascarpone cream, bittersweet chocolate sauce, Turkish coffee syrup 6
Goat’s milk cheesecake, hickory nut brittle, Concord grape sauce, forelle pear, honey semifreddo6
Manjari chocolate tart, sweet cream panna cotta, spiced pomegranate syrup 6