september menus

corn salad with lobster, cherry tomatoes and basil

salad of arugula, roasted tomatoes and aioli

late harvest tomato and red wine soup

wild mushroom tart and windfall farms mixed green salad

carrot farrato with carrot top pesto

heirloom tomatoes and farro with herbs

roasted game hens with sherried game crumbs, sautéed spinach and peach chutney

filet of beef with roasted fall vegetables and horseradish cream

lamb shanks with moroccan spices on parsnip couscous

roasted salmon with red wine sauce, celeriac remoulade and french green beans

 

plum crumble with cardamom ice cream

apple and blackberry tart tatin

apple and thyme bread pudding with caramel sauce

blackberry and port trifle

apple compote with rum and raisins, crème fraiche and biscuits

cognac granita with berries and biscuits

meringues with crème fraiche, lemon curd and berries

polenta and almond cake with strawberry gelato

chocolate and raspberry terrine with pistachio crème anglaise