Chef Paul Heiler

Amuse: Delicata squash crisp with goat cheese mousse and maple drizzle

Roasted beet carpaccio with pistachio dust, whipped chèvre, micro arugula

Parsnip-pear velouté with crispy shallots and thyme oil

Wild mushroom risotto with shaved black truffle and fried sage

Side: Warm apple and fennel salad, local blue cheese, walnut vinaigrette

Poached pear with cinnamon cream and cranberry dust

Gougères – Savory cheese puffs made with Gruyère

Tapenade & Baguette – Black olive tapenade served with sliced baguette

Velouté de Potimarron – Creamy red kuri squash soup with a drizzle of crème fraîche and toasted pumpkin seeds

Salade de Chèvre Chaud – Warm goat cheese on toasted bread with mixed greens, walnuts, and honey vinaigrette

Coq au Vin – Chicken slow-cooked in red wine with mushrooms, lardons, and pearl onions Vegetarian alternative: Cassoulet de Légumes – White bean and root vegetable stew with Provençal herbs

Gratin Dauphinois – Creamy potato gratin with garlic and nutmeg

Haricots Verts Amandine – French green beans with toasted almonds

Cheese Course: Assorted French cheeses (e.g., Comté, Brie, Roquefort) Served with walnuts, grapes, and fresh baguette

Tarte Tatin – Caramelized upside-down apple tart, served warm with crème fraîche or vanilla ice cream

"Acciughe" spinach anchovy, black truffle, cultured butter, salsa verde, crostini

"Ricciola" hamachi, Meyer lemon, pistachio, nori

"Sgombro" mackeral, tomato, anchovy, pine nut

"Bruschetta" garlic bread, kaluga caviar, burrata

" Baked Brie" puff pastry ,arugula, Lemon, Pine nuts

"Insalata" little gem, white anchovy, pecorino, Barolo vinaigrette, mollica

"Tonno Acqua Pazza" tuna tartare, tomato, cucumber, olive, Calabrian chili, basil

"Polipo" grilled octopus, smoked potato, radish, Chile, tonnato

"Granchio" king crab, tonnato, chive

"Ippoglosso" pan seared halibut, farrotto, rutabaga, parsnip, shitake, almond

"Spada" grilled swordfish, fennel, clam, chorizo vinaigrette

"Sogliola" pan-seared wild dover sole, lemon served with a choice of potatoes, wild mushroom, arugula, or roasted cauliflower

"Bistecca" grilled local dry aged sirloin, little gem, bone marrow panzanella

"Anatra" pan-roasted duck breast, turnip, mustard green, pear, pistachio

"Risotto al funghi" wild mushroom, taleggio, parmigiano

"Risotto all'aragosta" lobster, hazelnut brown butter, tarragon

"Pappardelle Al Cinghiale" pappardelle wild boar ragu

"All Spice Cake", champagne sabayon, moscato poached pears, vanilla crème brûlée, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

"Floating Island" baked merengue cookie, crème anglaise, macerated blackberry, pomegranate seeds, mint oil

"Tiermisu" espresso, mascarpone cheese,

Gỏi Cuốn Tôm Thịt – Fresh Spring Rolls with Shrimp & Pork Rice paper rolls with shrimp, pork, vermicelli, herbs. Served with peanut-hoisin dipping sauce

Bánh Xèo Mini – Crispy Mini Sizzling Pancakes Turmeric coconut crepes with pork belly, shrimp, and bean sprouts. Served with fresh greens and nước chấm

Chạo Tôm Mía – Sugarcane Shrimp Skewers Grilled shrimp paste wrapped around sugarcane. Served with pickled vegetables and herbs

Phở Bò Wagyu – Wagyu Beef Pho Aromatic beef broth simmered for 12 hours with rare slices of Wagyu, brisket, and rice noodles. Garnished with herbs

Canh Chua Cá Lóc – Sweet & Sour Fish Soup Tamarind-based soup with snakehead fish, pineapple, tomatoes, okra, and bean sprouts. A southern classic

Gỏi Bưởi Hải Sản – Pomelo Seafood Salad Fresh pomelo tossed with shrimp, squid, herbs, and toasted peanuts in a lime-fish sauce dressing

Gỏi Nấm Truffle – Truffled Wild Mushroom Salad Mixed Asian mushrooms sautéed in truffle oil, tossed with baby greens and nước chấm vinaigrette

Cá Kho Tộ – Caramelized Claypot Fish Slow-braised catfish in a claypot with black pepper, fish sauce, and caramel glaze. Served with jasmine rice

Bún Bò Huế Đặc Biệt – Spicy Hue-Style Beef Noodle Soup Lemongrass-infused spicy broth with brisket, pork knuckle, and thick round rice noodles

Tôm Hùm Nướng Mỡ Hành – Grilled Lobster with Scallion Oil Fresh lobster grilled and topped with scallion oil and crushed peanuts. Served with salt-lime dip

Bò Lúc Lắc Angus – Shaking Beef with Angus Tenderloin Wok-seared Angus beef cubes with garlic butter and soy glaze, served over watercress and pickled red onions

Vegetarian: Đậu Hũ Rang Muối – Crispy Salt & Pepper Tofu Golden-fried tofu with salt, pepper, and chili, served with lemongrass soy sauce

Vegetarian: Cơm Chiên Dứa Chay – Vegetarian Pineapple Fried Rice Wok-fried rice with vegetables, tofu, and cashews, served in a pineapple boat

Chè Ba Màu – Three Color Dessert Layered mung bean, pandan jelly, and red bean in sweet coconut milk with crushed ice

Kem Dừa Nhà Làm – House-made Coconut Ice Cream Served in a coconut shell with roasted peanuts and toasted sesame

Bánh Chuối Nướng – Baked Banana Cake Vietnamese-style banana bread pudding with coconut milk, topped with sesame seeds

“Fo-gra” a traditional French foie gras pate made vegan with cashews, served with toast, seasonal jam,

"Chicories & Squash" grapes, sunflower seeds, aged Romano Cheese

"Triple Bean salad"pole beans, green beans, & white cannelloni beans, radicchio, basil, roasted mushrooms, with sweet white balsamic reduction

"Beef Tartare" asian pear, aji dulce pepper, rosemary

Lamb chop, (off bone) cream cauliflower; short rib strudel with whole grain mustard ; roasted broccolini ; finished with sauce perigoux

Bronzino, cauliflower puree, potato pancake, roasted cauliflower, steamed brocolini with garlic confit. red wine buter sauce

All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

Antipasti Roasted Figs with Prosciutto & Balsamic Fresh mission figs (or dried rehydrated), wrapped in prosciutto, roasted, and drizzled with aged balsamic and thyme

Crostini Trio: Pumpkin Ricotta with Sage & Honey Wild Mushroom & Truffle Pecorino White Bean Purée with Rosemary & Lemon Zest

Autumn Caponata Eggplant, celery, olives, capers, and late-season tomatoes slow-cooked and served room temp with toasted focaccia

Marinated Olives & Parmigiano-Reggiano Chunks With citrus peel, garlic, and herbs

Butternut Squash Ravioli with Brown Butter & Crispy Sage Fresh pasta stuffed with roasted squash, amaretti, and parmesan, topped with brown butter sauce and toasted hazelnuts

Porcini Mushroom Risotto Creamy risotto made with dried and fresh mushrooms, finished with white wine and parmesan

Italian Wedding Soup with Kale & Mini Meatballs A refined twist with farro or acini di pepe, hearty greens, and tender meatballs in a rich chicken broth

Osso Buco alla Milanese Braised veal shanks in white wine, aromatics, and broth. Served with gremolata

Roasted Chicken with Rosemary, Garlic & Lemon Free-range chicken halves or quarters roasted over root vegetables

Pan-Seared Branzino with Herbed Salsa Verde A lighter secondi featuring local or responsibly sourced fish, topped with an Italian herb caper sauce

Side: Polenta with Fontina & Black Pepper Creamy polenta with melted alpine cheeses and cracked pepper

Side: Roasted Romanesco Cauliflower with Garlic & Chili Oil Seasonal and colorful, roasted with a bit of heat

Side:Sauteed Tuscan Kale with Pine Nuts & Golden Raisins Bitter greens balanced by sweet and nutty notes

Apple Crostata with Rosemary Crust Rustic tart made with Northeast apples, served with mascarpone cream

Tiramisu with Amaro Soak Classic dessert elevated with a splash of amaro instead of just espresso

Olive Oil Cake with Citrus & Almond Moist and aromatic, topped with candied orange peel

Mini Arepas with Fall Fillings Butternut squash + queso fresco + pickled red onion Pulled pork + apple mojo

Pumpkin & Black Bean Empanadas (Argentina-style, vegetarian)

Yucca Fries with Aji Amarillo Aioli

Ceviche Shots (Peruvian fluke or scallop) with roasted corn and sweet potato purée

Mini Tostones with duck confit and cranberry salsa

Roasted Corn & Coconut Soup (inspired by Colombian mazamorra) Garnished with smoked paprika oil, cilantro, and crispy plantain strips

Pozole Verde (Mexico): Chicken, hominy, tomatillo broth, radish & herbs — great for fall

Cuban-Style Mojo Roast Pork Shoulder Marinated in garlic, sour orange, cumin Served with caramelized onions and citrus pan sauce

Chilean Sea Bass or Fluke en Papillote With squash ribbons, white wine, shallots, and herbs (or switch for a vegetarian baked chayote dish)

Side: Arroz con Coco (Colombian coconut rice with raisins)

Side: Roasted Fall Vegetables with Achiote and Coriander

Side: Sweet Plantains with Queso Fresco Crumble

Side: Peruvian Quinoa Salad with roasted squash, cranberries, and lime vinaigrette

Side: Pão de Queijo (Brazilian cheese bread – always a hit)

Pumpkin Tres Leches Cake with cinnamon whipped cream

Dulce de Leche Flan or Spiced Chocolate Pots de Crème Optional: Churros with apple dipping sauce or Mexican hot chocolate

Local Cheese & Charcuterie Board Featuring Northeast cheeses (e.g., Vermont cheddar, Hudson Valley Camembert), cured meats, fig jam, apples, and walnuts

Butternut Squash Soup (Shooter Size) Served in small cups with a swirl of crème fraîche and pumpkin seeds

Mini Crab Cakes with Tarragon Aioli A refined seafood option for variety

BREAD & ACCOMPANIMENTS

Fresh Parker House Rolls Warm, fluffy rolls brushed with butter and flaky sea salt

Cranberry-Orange Relish Fresh cranberries, orange zest, and a touch of cinnamon—bright and tangy

Classic Turkey Gravy Made from turkey drippings, mirepoix, stock, and a roux

Roasted Delicata Squash with Pomegranate & Thyme Tender rings of squash roasted and topped with fresh pomegranate arils and herbs

Sautéed Garlicky Broccolini with Lemon Zest Light and bright greens with a crisp-tender finish

Haved Brussels Sprouts Salad Raw Brussels sprouts tossed with parmesan, toasted almonds, lemon vinaigrette, and dried cherries

Truffle Whipped Yukon Gold Potatoes Creamy potatoes whipped with butter, cream, and a touch of white truffle oil

Brioche & Chestnut Stuffing Made with caramelized onions, celery, herbs, dried cranberries, roasted chestnuts, and artisan brioche bread

Sweet Potato Purée with Maple & Brown Butter Smooth sweet potatoes flavored with maple syrup, nutmeg, and brown butter, topped with spiced pecans

Herb-Butter Roasted Turkey 18–20 lb fresh turkey, brined and roasted with sage, thyme, and rosemary. Garnished with roasted garlic, citrus, and herbs. Gravy made from rich pan drippings and homemade turkey stock

Cider-Glazed Spiral Ham (Optional Second Main) Glazed with local apple cider, whole-grain mustard, and maple syrup. Served sliced with pan juices

Classic Pumpkin Pie with Ginger Snap Crust Served with whipped vanilla bean cream

Apple Tart Tatin Upside-down caramelized apple tart using local apples, served warm

Maple Ice Cream (Homemade or Local Creamery) Optional accompaniment to pies and tart

Pecan Pie with Bourbon Whipped Cream Rich and nutty with a boozy edge

Sticky date cake, toffee sauce, housemate vanilla bean ice cream