Savor the Season: Fall’s Finest Culinary Creations

Discover the soul of fall with our seasonal menu. Each dish celebrates autumn’s rich, earthy ingredients, expertly prepared by Chef Hana to evoke the charm of the harvest in every bite.

Brunch

Brûléed Grapefruit

Brown sugar, Bellwether Farms Basket Ricotta, watercress, mint

Seasonal Roasted Veggie Hash

Topped with eggs any style, goat cheese & seasonal pesto

D.I.Y. Smørrebrød Platter

Traditional Nordic smørrebrød spread with all the fixings, a variety of smoked fish, pickled veggies, schmears and sauces, microgreens, boiled eggs etc.

Ask for details

Parfait Bar

Homemade cherry pumpkin seed granola, Straus Family Farms yogurt, seasonal fruit, wild clover honey

Bagel and Lox Bar

Variety of House-made Bagels, Lox, thinly sliced red onion, cucumber, dill, herbed lemon cream cheese, capers

+ add hard-boiled egg or smoked trout

Frisée Aux Lardons

Pan-fried crouton, lardon, pickled shallot, french wine vinaigrette

+ add a poached or fried egg

Croque-Monsieur

Country white bread from Gougette bakery, shaved Virginia ham, grúyere, dijon, & broiled béchamel-parmesan crust

+add fried egg

Farmers Market Seasonal Quiche

Roasted seasonal veggies, variety of cheeses & herbs, pastry crust. Served with lightly dressed greens

Sausage-Gravy Benedict

Buttermilk biscuit, sweet potato and wild mushroom hash, poached or fried egg, sausage gravy, fried sage leaf

Thanksgiving Leftover Hash

Herb-roasted turkey, cranberry relish, garlicky wilted kale, poached egg, turkey gravy

Jordan’s Breakfast Sandwich

Havarti, pesto, cream cheese, avocado, bacon, & arugula all on a warm croissant or bagel

+ add scrambled egg

My Aunt Jeans Banana Bread

With or without walnuts, served warm with whipped brown butter and pumpkin compote

Cheddar-Chive Scones

With or without bacon in the batter

Soups & Amuse Bouche

Cream of Cauliflower

White wine and roasted garlic, fried brussels sprout leaf, baby crouton, truffle oil drizzle

Molten Tomato Braised Meatballs

Stuffed with mozzarella, braised in tomatoes sauce,

herbs and garlic. Served on polenta with Tuscan pecorino and parsley

Slow Roasted Honey-Tomato

Lemon thyme, salted crème fraîche, fried basil leaf,

​ balsamic redux drizzle. Served with a pear & comté grilled cheese spear

Braised Sugar Pie Pumpkin

Arugula walnut pesto, spiced crema, toasted pepita

Celeriac and Fennel

Sweet Italian sausage, fennel confit, lemon oil

Roasted Beet and Gravenstein Apple

With cumin crème fraîche & walnut bagna cauda

Salads

Classic Wedge Turned Up

Ice Queen lettuce, St Agur blue cheese, grape tomatoes, garlic and cracked pepper applewood-smoked bacon, ​Hass avocado, hard boiled egg, Pickled shallot

Passion Melon and Persian Cucumber Salad

Marinated French feta, lime & mint infused honey, summer herbs, aleppo pepper

Sonoma Stone Fruit

Gem lettuces, local stone fruits, goat cheese croquette, sweet pecans, sour cherry vinaigrette + add Bacon or Lardon

Shredded Kale

Dino Kale, grated carrot, toasted sunflower seeds, shaved Drunken Goat gouda, golden raisins. Lemon EVOO dressing

Strawberry-Fennel

Sonoma-grown strawberries, Garnet Rose lettuce, shaved red onion, Laura Chenel chèvre, honey roasted almonds, strawberry jam vinaigrette

Fattoush

Persian cucumber, crunchy lettuce, grape tomatoes, red onion, greek olives, and sheep’s milk feta. Finished with torn mint & classic red wine-parsley vinaigrette

Baby Gem Lettuce

​Heirloom carrot ribbons, summer herbs,

watermelon radish, ricotta salata, pickled shallot, edible flowers

Main Courses

Purple Potato Gnocchi

Tomato ragout, Bellwether Farms Basket Ricotta, shaved Drunken Goat gouda, parsley pesto

Catch of the Day En Papillote

Tender fish, white wine & herbed compound butter tucked into parchment. Lemony roasted fingerlings & spicy garlic broccolini on the side

Moroccan Spiced Chicken Thighs

Dry-rubbed crispy skin chicken thighs with mascarpone-parmesan polenta, pomegrante & chicken dripping glaze, sunchoke, aspargus & carrot slaw

Coffee and Horseradish Rubbed Prime Rib

Buttermilk-chive mashed potatoes, garlic green bean, jus

Bucatini with Creamy Pumpkin-Wine Sauce

Lemony garlic kale, roasted sugar-pie pumpkin, grated romano

Cashew Chicken Curry

Local organic chicken braised in creamy tomato curry with herbed jasmine rice, raita, chutney & cashews

Truffle Mac n’ Cheese

Four cheeses, béchamel, sautéed wild mushrooms, panko breadcrumb. Lightly dressed bitter greens on the side

Tagliatelle & Lemon Cream Sauce

Roasted honey-nut squash, wilted baby kale, shaved grana-padano

Apple & Fennel Stuffed Roast Pork Loin

Potato-grúyere and thyme gratin, hard cider gravy, something green

Desserts

Caramelized Banana Upside-Down Cake

​French vanilla Ice cream, brown sugar brown butter sauce

Apple Cheddar Pie

Cinnamon Ice cream

Waffle Cannoli 

Thai tea ice cream, macadamia brittle, mint

Pumpkin Cheesecake with Blood Orange Glaze

Old-fashioned graham cracker crust, candied orange peel

Sticky Toffee Pudding

Warm toffee sauce, vanilla bean gelat

Warm Chocolate Soufflé

Earl grey infused cream, raspberry coulis

Butterscotch Pot de Creme’s

Warm Homemade Vanilla Bean Madelines with Coffee

Simple, classic and light. Perfect end to a large meal