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Fall Harvest Week 2018 at C.C.’s Kitchen

Course One

Sprouts | pan seared brussel sprouts, chorizo, pickled red onions, spicy mustard, sage butter

Mussels | sautéed PEI mussles, applewood-smoked bacon, butternut squash, white wine broth

Mezzelune | fresh ricotta & maitake filled pasta, roquefort cream sauce, kalamata olives

Fritters | fried seasonal squash & fresh lump crab, smoked paprika aioli

Tarts | crispy fillo dough, smoked blue cheese, lemon poached apples

Course Two

Apples | granny smith apples, toasted walnuts, rosemary vinaigrette, red wine pickled onions, ricotta salata

Endive | fresh lump crab, belgian endive, tomatoes, garlic & white wine vinaigrette

Harvest Ale & Sausage | beer braised sausage, fresh vegetables, harvest ale broth

Soup du Jour

Course Three

Ribeye (+7) | 28 day dry-aged ribeye, sweet potato mashed, burgundy demi, snap pea & pickled carrot stir-fry

Gnocchi | butternut squash gnocchi, coconut milk reduction, roasted red peppers, pumpkin seed granola, red onion jam

Chicken | oven roasted za’atar chicken breast, parmesan polenta fries, spinach & garlic pesto, toasted pine nuts

Halibut (+5) | pan seared halibut, mistake & sautéed broccolini, basmati rice, carrot-ginger broth

Course Four

Reese’s Puffs Ice Cream | cereal crunch

Pumpkin Cheese Cake | ginger snap crumb, white chocolate mousse

Red Delicious Apple Sorbet | sour cream cookie

Lemon Olive Oil Cake | mascarpone icing, cranberry compote, pistachios