Starters

Caramelized Onion & Winter Squash Flatbread Fontina,

sage, spiced pumpkin seeds, balsamic drizzle

Warm Roasted Apple & Chestnut Salad

Frisée, endive, lardon, cider–mustard vinaigrette, parmesan crisp

House-Cured Salmon Gravlax

Potato blini, horseradish cream, pickled red onion, dill

Crispy Duck Confit Croquette

Apple mostarda, shaved fennel, frisée, cider gastrique

Mushroom & Barley Risotto

Wild mushrooms, Parmesan tuile, parsley pistou

Entree

Pan-Roasted Hudson Valley Chicken

Seared breast, butter-glazed oblique parsnips and carrots, Brussels sprouts, cranberry Jus

Maple-Glazed Pork Loin

Sweet potato–bacon hash with shallots, braised cabbage chiffonade, charred scallions, sage jus

Seared North Atlantic Salmon

Root vegetable gratin, julienne kale, lemon beurre blanc, herb oil

Seared Flat Iron Steak

Spiced farro pilaf with brunoise mirepoix, roasted sunchoke coins & tournés, red wine–orange jus

Homemade Spaghetti alla Chitarra

Roasted winter squash dice, julienne squash ribbons, fried sage, toasted hazelnuts, pecorino

Desserts

Sticky Toffee Pudding

Warm date cake, toffee sauce,

crème fraîche ice cream

Honey–Yogurt Panna Cotta

Blood orange, grapefruit, spiced citrus syrup, walnut brittle

Modern Baked Alaska

Spiced pear semifreddo, gingerbread sponge, torched meringue, cranberry coulis