Today is the first day of fall, which means our menu will take on whole new colors, textures and flavors. We’ll be serving up sweet winter squash, apples of all varieties, crisp fall greens, and pumpkins.
We’ll do turkey tips with delicatta squash, the long, yellow and green striped squash that has a nutty, buttery flavor. With our steak, we’ll have a side of spaghetti squash, which is a great pasta imposter.
A big hit recently were the confit pork belly with fresh local beans, penne, acorn squash sauce, and roasted pumpkin seeds. We’ve also made a shepard’s pie with acorn squash.
Under the warmth of our new heaters on our patio, enjoy the pumpkin cheesecake with a pecan bottom, or an apple tart with our homemade pie crust, covered in a caramel sauce.
Even though the air is crispier, people seem to want to get out more than ever. We sense there are only a few precious weeks left to be outside and enjoy the warm, brilliant sunlight. We’ll make it last.
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