Fall Fresh Sheet
September 4 – November 27
Starters
SEARED SCALLOPS
Butternut squash and honey purée, cinnamon butter,
citrus and sliced almond quinoa, arugula
26
APPLE WALNUT SALAD
Spring greens and frisée lettuce, apples, radishes, goat cheese crumbles, dried cranberries, candied walnuts, poppy seed vinaigrette
16
Entrées
TARRAGON FRENCHED CHICKEN
French-style chicken breast, creamy tarragon sauce,
roasted carrots, creamy Gruyere mashed potatoes
28
RAINBOW TROUT
Skin-on pan-seared rainbow trout with capers, butter, lemon, white wine,
cherry tomatoes, garlic, served with potatoes and frisée salad
30
Desserts
PUMPKIN CHEESECAKE
Graham cracker crust, creamy mascarpone cheesecake filling,
candied pecans, caramel sauce, whipped cream
10
BAKED FUJI APPLE
Stuffed with walnuts, dried cranberries, brown sugar, cinnamon,
served with old fashioned vanilla ice cream, vanilla anglaise
10