fall menu
~Appetizers~
duck confit - in a gougere with flageolets
red peppers - roasted, on fresh ricotta toast
vine leaves - stuffed with rice, currants and herbs
~First course~
butternut squash - a soup topped with spiced creme fraiche
~Second course~
pork tenderloin - from Carlton Farms stuffed with prosciutto and herbs
winesap apples - with onions in a marmalade
autumn vegetables - roasted with garlic and rosemary
~Cheese course~
spanish manchego - with quince paste
~dessert~
pears - in a rustic galette with chantilly cream