New England Autumn

Food and fall in New England go together like bread and butter. Our autumnal menu features local, seasonal flavors and ingredients that are sure to make the bittersweet transition from summer to fall, more sweet than bitter.

Passed Hors D’ Oeuvres

spiced pumpkin soup shooter

chicken-waffle bite with maple black pepper aioli

pork confit with apple-onion chutney on crostini

mushroom-ricotta profiterole

fig-goat’s cheese flatbread



aged brie with assorted dried fruit and jams served with ciabatta toast

traditional charcuterie display with cured meats, pate, pickled vegetables, and assorted mustards served with rustic bread


First Course

salad greens with caramelized figs, blue cheese, toasted pumpkin seeds, and apple cider vinaigrette

pumpkin ravioli in maple cream sauce with glazed walnuts and fresh sage

butternut squash soup with cinnamon cream and oven-roasted chestnuts


Main Course

apple cIder-glazed grilled Atlantic salmon

traditional coq-au-vin with braising liquid

oven-roasted Frenched chicken breast with rosemary

grilled strip steak with onion jam

mushroom ravioli with garlic spinach, sauteed mushrooms, and herb cream sauce

butternut squash en croute



oven-roasted rosemary potatoes

grilled delicata squash

butternut squash risotto with mostarda

mashed potatoes with fresh horseradish and fried onions

red wine Swiss chard

oven-roasted Brussels sprouts with balsamic glaze

green beans amandine

rainbow baby carrots and green beans in brown butter



spiced caramel apple tart with fresh whipped cream

chocolate-croissant bread pudding with crème Anglaise

fudge brownie-cream cheese Napoleon with macerated strawberries