- Organic Butternut Squash – First of the season!
- Sweet Corn Chowder with Niman Ranch Applewood Smoked Bacon
- Seafood Stuffed Cremini Mushrooms with Red Wine Butter Sauce and Herbed Olive Oil $8
- Seared Diver Scallops Veronique with Toasted Almond Pilaf and Paneed Zucchini $22
- Blackened Organic Dakota Beef Sirloin with Grilled Shrimp, Sauce Bonne Femme, Garlic Mashed Potatoes, Glazed Baby Carrots $25
Butternut Squash, to me, is the asparagus of the fall. That is, my favorite food of the season. Needless to say, I look forward every year to making soup as the leaves begin turning, and to me that soup pot is making way for the rest of the fall flavors to come through: all the squash, apples, nuts, wild game, cider, on so on. Our spice box leans more toward the warming spices this time of year, with ginger, clove, allspice, coriander, nutmeg, and cardamom sitting in where garlic and onions would sit for most of the rest of the year. Let’s hope for a bountiful and beautiful fall.
Sauce Veronique is a light butter sauce made with white wine and grapes. It goes great with both seafood and game fowl.
Bonne Femme is a veloute (kind of a refined gravy made with broth rather than pan drippings) with added butter and seafood – rich, to be sure, but a perfect foil for a full-flavored steak such as a Dakota Beef Sirloin. The shimp and crab pair in that classic, surf & turf way with the steak, and the creaminess weds beautifully with the bold and spicy flavors of the blackening.