Fall Menu Ideas

Dinner

Appetizer

Grilled ostrich tenderloin with a warm spinach, gorgonzola, and walnut oil salad.

Marinated octopus with asparagus, micro greens, and lemon rosemary vinaigrette.

Oyster Selection

Blue Point - Connecticut

Bras D'Or - Nova Scotia

Dutch Island - Long Island

Malpeque - Prince Edward Island

Entree

Cardamom spiced Gulf red snapper with carrot risotto in a tomato, mussel broth

Pan seared tautog, saffron braised endive with shrimp, crispy leeks and tapanade

Broiled lamb loin with French lentils, Swiss chard, chanterelle and baby shiitake mushrooms

Sorbet

Blackberry Basil

Kumquat

D'Anjou Pear