Late Fall MENU options

 

BRUNCH

1. Bacon and Romaine Skewers with Maytag Blue Cheese Dressing

Pan-Seared Trout with Pecan Brown Butter Sauce

2. 

King Crab and Avocado Shooters

Fall salad with roasted butternut squash, kale chips, and pomegranate seeds

3. 

Roasted Asparagus Orangette

Border Grill bloody mary
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Salmon

DINNER

1.    Shaved Vegetable Salad (Thinly sliced Celery Root, Beets, Red Onions, Carrots, Radishes)

Middle Eastern spices rice with toasted almonds

Roast chicken with Onion and Sumac flatbread

2.  almond soup with figs and marcona almonds

Arugula w/Manchego, Roasted Almonds & Quince Dressing

lentil salad with blue Valdeon cheese

olive oil cake with fresh fruit

3. 

Autumn Panzanella Salad

Roasted Brussels w/Honey, Lemon & Thyme

Salmon in Lemon Brodetto with Pea Puree

Syllabub

 

*drink pairings extra*

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