~new fall menu ideas~

*pan roasted sea scallops
yellow hominy, hen of the woods and arugula
lime pepper butter

* buttery thyme sous vide lamb loin
red pepper polenta & succotash

*broke arrow ranch venison stew
poached baby ground apple and dandelions

*calvados sous vide pork chop
prosciutto and fennel gratin, quince and apple chutney
pork jus

*braised briarwood farms rabbit
bitter chocolate gnocchi, blood orange & mache salad
huckleberry gastrique

*truffle seared veal sweetbreads
sweet corn &wild mushroom ragu, watercress
applewood bacon sherry pan gravy & corn dust

*roasted duck breast
fall squash risotto, boursin spinach
blackberry jus lie

*cioppino

*lobster risotto
baby zucchini, fresh ear corn, chanterelles

*chicken vineyard
organic chicken breast, grapes & grape jus
brie en croute and brown sugar walnuts

*vera cruz style red snapper
poblano fingerling hash

*pistachio tapioca creme brulee
raspberry mint crush