Fall Menu

Chickpea Salad-

shallots, cured carrot, Dijon vinaigrette

Confit Duck Leg-

saffron risotto, red wine reduction

Roasted Acorn Squash-

nut crust, beurre noisette

Grilled Leeks-

sardo foam, prosciutto, sherry vinaigrette

Apple Clafoutis-

camembert cheese, hand-spun vanilla ice cream