Chef Dawn Bryan
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THREE COURSE FAMILY STYLE DINNER MENUS FOR FALL&WINTER
FIRST COURSE
CHEVRE / ROASTED BEETS / WATERCRESS / CLEMENTINE SALAD
CARAMELIZED ONION AND PORCINI SOUP /
GRUYERE / BRUSCHETTA
TENDER KALE /
DRIED CHERRIES / TOASTED WALNUTS /
HONEY-LEMON VINAIGRETTE
BABY GEM / AVOCADO / FENNEL / CITRUS SUPREME
CARAMELIZED TANGERINE VINAIGRETTE / SUMAC
WINTER GREENS / ENDIVE / BROWN SUGAR-BACON VINAIGRETTE
MAPLE ROASTED DELICATA SQUASH / ARUGULA / PECANS
CRANBERRIES / RED ONION / PEAR WIHITE BALSAMIC
ENTREE
WINE BRAISED BEEF SHORT RIBS
ROOT VEGETABLE AU GRATIN / SAGE
~~~
PRAWN, CLAM & CHORIZO SAFFRON BOMBA RICE
GREEN BEANS / CHARRED SCALLIONS / CITRUS-GARLIC AIOLI
~~~
VADOUVAN CHICKEN FRICASSEE / MUSHROOMS / WHITE WINE
BASMATI RICE / ENGLISH PEAS / COCONUT CREAM
~~~
SPATCHCOCKED CEDAR PLANKED GAME HEN
POMMLASSES GLAZE / 5 SPICE ROASTED CARROTS
PARSNIP PUREE
~~~
SOLE MEUNIERE / CAPERS / LEMON / BUTTER
HORSERADISH MASHED POTATOES / HARICOT VERT
~~~
SUGO DI CARNE / CREAMY POLENTA / TELAME
WILD MUSHROOM RAGU -VG
~~~
PULLED PORK SHEPHERD'S PIE / SUCCOTASH / CELERIAC MASH
DESSERT
ALMOND HONEY TART / ORANGE MASCARPONE
GRENACHE-SYRAH SHERRY
TIRAMISU
BITTERSWEET CHOCOLATE /
MASCARPONE / LADYFINGERS
APPLE CROSTADO / ROSEMARY-GOAT’S MILK GELATO
CHOCOLATE BUDINO TART / SEA SALT / OLIVE OIL
LAVENDER HONEY CREME BRULEE
MOCHA POTS De CREME / PISTACHIO BISCUITS
Home
Meet the Chef
GALLERY
Appetizers/First Course
Casual Dining
Formal Dining
Sweets
INSTAGRAM
Food as Medicine
Resources
CONTACT
FOOD INC