Fall Add-Ons

Apple slaw, brioche buns.

Root veggies m gravy , chicken and puff pastry

Garnished with toasted sesame and scallions.

corn tortillas, roasted pumpkin salsa.

with cremini, mushrooms for deep

corn tortillas, roasted pumpkin salsa.

Pickled kraut and hot-n-sweet aioli.

Horseradish crème fraîche, dill

Sage brown butter, toasted pepitas.

Turmeric, smoked paprika, tahini drizzle.

Flaky pastry, plant-based filling.

Roasted with rosemary and garlic.

Creamy thyme pan sauce.

Rich, decadent, and fall-forward.

Rolled pork belly & loin with fennel, rosemary, and sage — roasted until the skin is shatteringly crisp.

Tenderloin coated in maple syrup, Dijon mustard, and rosemary, roasted until just pink inside, sliced thin for service.

French classic with tender beef chunks, mushrooms, pearl onions, carrots, and smoky bacon in a silky Burgundy wine reduction.

Tender filet served medium-rare with a fig and port wine reduction, paired with whipped sweet potatoes.

Toasted sesame seeds and scallion garnish.

Butternut squash purée, sage-infused oil.

Spinach and herbed cream cheese wrapped in puff pastry, served with dill cream sauce.

Creamy Arborio rice with roasted pumpkin and tarragon.

Quinoa, roasted vegetables, cranberries, and pumpkin seeds.

Finished with truffle oil and chives.

Brown butter sauce, toasted walnuts.

Lentils, root vegetables, and whipped sweet potato topping.

With crispy pancetta or toasted pecans.

Carrots, parsnips, beets, rosemary.Charred Broccolini – Lemon, garlic, and chili flakes.

Honey, thyme, and black sesame.

Creamy cheese sauce baked until golden brown.