november 2014

Start: Butternut squash, caramelized onion, and goat cheese crostini

Then: Endive boats with fried fennel, bleu cheese, and warm olive oil

And then: Glazed duck confit with olive relish and sauce verte

Finish: Pain au chocolat bread pudding

 
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October 2014

Start: Feta, sumac, and black sesame seeds on flatbread crackers

Then: French onion soup

And then: Brussel sprouts with caramelized onion and aged manchego

Finish: Rice pudding with persimmon, pear, honey, and pistachios 

 
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SEPTEMBER 2014

Start: MGK's Kale salad

Then: Creamy white onion soup

And then: Fried farro with wild mushrooms, chimichurri sauce and:

Fried egg (Vegetarian)
Crispy, braised pork (Omnivorous)

Finish: Lemon creme 

 
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JULY 2014

Amuse: White bean puree with harissa

Start: Green bean and hazelnut salad

Main: Seared whitefish with Basmati and wild rice with chickpeas, currants, and herbs

Finish: TBDeliciousness

 
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JUNE 2014

Amuse: Stone fruit bruschetta

Start: Grilled peach salad

Main: Roast pork tenderloin with grilled figs

Finish: Cherry galette with house-made honey ice cream

 
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MAY 2014

Start: Kale caesar

Main: House-made papardelle with summer vegetables (Vegetarian)
          Pan-seared halibut with chorizo and shallots

Finish: Lemon creme tart