We’ve exchanged lighter summer items for heavier savory appetizers and entrées. Our wine director Rachel Speckan has updated wine pairings suggestions for the new offerings, and they are listed right on the menu. According to Rachel, this fresh new food menu echoes the transition of fall into deeper, richer flavors and fuller textures, and the selected wines will uplift and highlight the elements in each dish.
New appetizers to warm up fall nights include fried risotto balls with wild mushrooms and truffle oil and carrot and ginger soup. We are also excited to introduce honey from Bike-A-Bee, which sources honey from beehives in parks all over the city and plans to put some hives on our rooftop next spring! The honey we have is from Garfield Park, and it is now on our charcuterie plate. Let us know what you think of it!
New entrée selections include:
• Grilled Skirt Steak featuring Creekstone Farms’ wet aged, antibiotic- and hormone-free beef, sautéed Tuscan kale, roasted red pepper, fried chickpeas, blue cheese and wine braised radish
• Oven Baked Chicken with Harrison Farms’ all-natural poultry, wild mushroom risotto,
roasted tomatoes and thyme jus
• P.E.I. Mussels, which includes hand-made papardelle, prosciutto chip with white wine, butter and fresh herbs
Pastry chef Angelica Rangel has revamped the dessert menu for fall, a few of the highlights being Taff Yapple – her take on a taffy apple complete with salted peanut cake; Not Another Holiday Pie – which is unlike any pie you’ve had and is virtually a pecan brownie in a pie served with double bourbon gelato; and Banana Bread Pudding – with a whiskey caramel sauce, caramelized banana and vanilla gelato.
So come on by and get cozy by the fireplace inside and try some of our delicious new fall dishes, wines and desserts. Hope to see you soon!