Gearing up for Fall...

As the seasons begin to shift from Summer to Fall, we're starting to reflect that shift in our new menu.  There will be more changes to come, but here are some highlights:

Roasted Beet Salad

Sliced plum, radicchio, frisée, toasted sunflower seeds,
goat cheese, mustard-sherry vinaigrette, apple butter

Grilled Belgian Endive Salad

Old Chatham Sheepherding Co.’s Berkshire Bleu cheese, sliced pear,
cayenne-toasted walnuts, Meyer lemon vinaigrette

Goat Cheese En Croûte

Goat cheese, roasted pumpkin, portobello mushroom, and spinach baked in puff pastry with mesclun salad and Dijon cream

9-Spice Roasted Pork Loin

Sweet potato and cheddar mac-n-cheese, braised brussel sprouts, smoky tomato marmalade

Duck Fried Wontons

Stuffed with goat cheese and fig and apple jam;
 house-cured duck prosciutto, baby arugula, balsamic gastrique

The Birdsall Reuben

House-made corned beef, Cajun rémoulade, braised cabbage,
Adirondack Black Wax cheddar, Wild Hive rye bread, French fries

Comments

[Rachel]

The Reuben was delish - but a little messy. Any way to make it slightly less finger licking good?