Chef Paul Heiler

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

Matza ball soup

Latkes with apple sauce

Chopped Chicken liver, Caramelized onions Hard-boiled eggs Schmaltz (chicken fat)

Brisket with Slow braised Onions, carrots Tomato or sweet-and-sour sauce

Roast chicken with Garlic Paprika Lemon Fresh herbs

Sides included: Tzimmes (carrots with prunes or honey) Roasted potatoes Kugel (potato kugel or matzo kugel) & Green beans with almonds

Flourless chocolate cake

Sponge cake with berries

Amuse: Smoked bluefish pâté on rye crisps with pickled shallots

Lobster bisque with sherry cream and brioche croutons

Fluke or halibut, roasted with herb crust, served over parsnip purée and sautéed kale

Side: Delicata squash and farro salad with cranberries and pecans

Cheese Course: Sharp cheddar, aged gouda, cranberry jam, oat crackers

Pumpkin panna cotta with ginger molasses crumble

“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

Oysters on the Half Shell with Champagne Mignonette With horseradish, lemons, hot sauce , etc

Classic Crab Soup Lump crab meat Light cream broth Touch of sherry Old Bay and paprika

Traditional Low Country Seafood Boil Boiled together in seasoned stock: Jumbo shrimp Snow crab clusters Andouille sausage Red potatoes Corn on the cob Lemon halves Garlic Old Bay & bay leaves

Served with garlic butter sauce, crusty bread. Lemon wedges

Warm Peach Cobbler with Vanilla Ice Cream Fresh peaches Brown sugar biscuit topping Vanilla bean ice cream * I may have to find good peaches from somewhere in the west coast or south but I’ll find a good peach for this

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

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

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

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

"Caprese salad" Local Heirloom tomatoes, fresh made mozzarella, house made grilled bread, Aged Balsamic, Basil Oil

"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

"Cibreo Toscano" Bruschetta with chopped chicken livers & lemon

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

" Pan-Roasted Duck breast" turnip, mustard green, pear, pistachio

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

'Lamb loin, lamb leg strudel, roasted mushrooms, potato

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

"Caramel Quince Tart" almonds, brie, vermouth

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

"Char-Grilled Octopus" white bean salad, tahini, roasted peppers

"Bisque" Artichoke and Charred leek thickened with Potato

"Crimini Mushroom Tart" red pepper coulis, shallots, Micro salad

"Golden beet" citrus, chicory, feta , herbs

"Black garlic escargot"chickpea panisse, celery, dehydrated black olives, manchego

"Chopped Tuscan Kale Salad" oreganata breadcrumbs, parmesan vinaigrette

"Beef Tartare" eye round beef, pickled dikon, Dijon, dried egg yolk, chives, red pepper purée, and Cassava chips to dip

"Granchio" king crab legs, tonnato, chive

'Lamb loin, lamb leg strudel, mint & pea puree, roasted mushrooms, potato

"Baked Chilean Sea Bass" tomato, fricassee of vegetables

"Spinach & Artichoke Tart", baked pastry, Caramelized onion puree, Micro Salad

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

"Moroccan fried chicken" beghrir, lemon labneh

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

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

"Mascarpone Cheesecake" graham cracker crust, berry compote

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

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