at the HARVEST Table

“Along with our Chef de Cuisine, Brian Guy, we’re both looking forward to transitioning into some cooler temperatures and heartier dishes to accompany them. To me, autumn inspired cooking means comfort food: different types of game, hearty soups and pastas, a beautifully braised piece of meat. We’re particularly excited to work with cauliflower, beets, cipollini onions, autumn squashes, apples, grains and braised lamb.”

“I approached the menu for the fall as I do for any seasonal menu change and that’s with a seasonal focus but through a Mediterranean lens. We always like to keep our fare lighter, heavily based on olive oil and draw from flavors throughout the Mediterranean.”

“With the temperatures declining we will be using dairy a bit more like in our new Atlantic Salmon set, which is a riff off of the French classic ‘meuniere’. Accompanied by roasted cauliflower and fennel, this dish features a beautifully pan-roasted filet of salmon finished in a brown butter emulsion, with fine herbs, lemon juice and fried capers. Brian and I both have extensive Italian backgrounds so we’re definitely excited to work on some delicious pasta specials this fall too.”

“We always want the guest to feel like they’ve been transported to the Mediterranean when they dine with us. From the decor to the food and beverage and the music, we want the guest to be able to take a trip without leaving home.”